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1
Arrange oven rack 6 inches from broiler heat source.
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2
Preheat broiler.
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3
Line 18 inch by 12 inch jelly-roll pan or broiler rack set on broiler pan with foil.
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4
In microwave-safe medium bowl, combine water and bulgur.
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5
Microwave, uncovered, on High 5 to 7 minutes or until bulgur is tender and liquid is absorbed.
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6
Meanwhile, trim zucchini and halve each lengthwise.
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7
With spoon or melon baller, scoop out seeds and some pulp from zucchini halves, leaving 1/4-inch-thick shell.
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8
On microwave-safe plate, place zucchini cut side up in single layer and cover with waxed paper.
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9
Microwave zucchini on High 4 to 5 minutes or until very tender.
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10
In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot.
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11
Add onion and cook 3 minutes or until softened, stirring occasionally.
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12
Stir in garlic and red pepper and cook 1 minute longer or until fragrant.
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13
Add beef and cook 3 to 4 minutes or until no longer pink, stirring and breaking up with side of spoon.
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14
Stir in coriander, cumin, cinnamon, and 1/2 teaspoon salt.
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15
Remove from heat.
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16
Stir in bulgur and half of mint.
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17
On prepared pan, toss tomatoes, 1/8 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon oil.
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18
Arrange zucchini halves, cut sides up, around tomatoes.
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19
Mound 3/4 cup beef filling in each zucchini half, packing tightly.
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20
Broil zucchini and tomatoes 5 minutes or until beef browns and tomatoes begin to burst.
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21
Place zucchini and tomatoes on platter; sprinkle with remaining mint.
