The bulgur pour 2.5 cup water or as directed on the package. Once boiling add salt or bouillon cube, capped with a lid and leave to simmer until the bulgur absorb all the liquid. Wash and scraped zucchini planed finely grater, add salt and leave in Court inclined to drain from time to time pressed against the vessel wall and poured resultant juice. After the bulgur cooled down, mix very well drained zucchini, finely chopped onion and garlic, eggs, dill / or other spices optional / and if necessary sealed with bread crumbs and flour. Spoon the mixture is grebva took shape meatballs / chops / and placed side by side in a baking dish, on a lightly oiled baking sheet. Above are coated well with a brush dipped in sunflower oil. Bake in strong preheated oven. When they start to turn red, the temperature is reduced to moderate - 180-190C and dopichat until ready. Cutlets / chops / can and fry in a hot sunflower oil on both sides until a golden crust. Before them oval in flour and leave them to rest for a bit to take on moisture mixture. Serve with milk-garlic sauce or salad.