3/4 C water
 2/3 c apple juice
 3/4 c bulgur
 1   c chopped apple
 1   c chopped zucchini
 1/2 t salt
 1/2 t cinnamon
 Heat water and apple juice to boiling, add bulgur, and return to boil.
 Reduce heat and simmer 20 minutes, until liquid is absorbed.
 While bulgur is cooking, saute the apple and zucchini (peeled or not, as you
 prefer) according to your method of choice, such as using a bit of apple
 juice or water, until softened.  Stir in the salt and cinnamon, then add the
 cooked bulgur.