Combine bulgur and boiling water in a bowl. Cover and let steep for 15 minutes, until bulgur is soft and/or liquid is absorbed. Drain excess liquid if necessary. Set aside.

Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.

Cut each zucchini in half lengthwise. Scoop out zucchini with a small spoon or melon scoop, leaving about 1/4 inch (1/2 centimeter) on the bottom and a small rim on each side, forming a boat-like shape. (Reserve flesh if desired, see following step.) Place on prepared baking sheet.

Heat olive oil in a large frying pan. Add onion and sauté for five to seven minutes, stirring occasionally. Add garlic and sauté for an additional minute until fragrant. If desired, dice a handful of the scooped-out

zucchini, add it to the pan, and sauté for one to two minutes.

Stir in the spices. Add the marinara sauce and one cup cooked bulgur (refrigerate or freeze leftover bulgur). Stir and let cook for three minutes.

The mixture should be saucy but not soupy (add a little water if necessary). Taste and adjust seasoning, if desired. Remove from heat. Add the turkey and applesauce (adds sweetness and creamy texture; don’t leave it out!) and mix well.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Fill each zucchini shell generously with the turkey mixture. Place in oven and bake for 20 minutes. If desired, combine lemon juice and honey and drizzle over the boats. It adds a great pop of sweet and tart flavor.

Return to oven and bake for another 20 minutes. Remove from oven. Let sit a few minutes before serving.