Tender and chewy bulgur gives the ground chicken stuffing a texture that contrasts nicely with the micro-cooked zucchini shells. Allow two of these zucchini boats for each main-dish serving.
1. Heat oven to 400 degrees F. Cut zucchini in half lengthwise. With melon baller or small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell all around. Finely chop 1 cup of the zucchini pulp.
2. Place zucchini shells hollow-side-down in two 11 x 7-inch glass baking dishes. Add 1/2 cup water to each and cover with plastic wrap, venting a corner. Microwave on HIGH for 4 minutes. Remove from microwave and carefully drain off water. Flip over zucchini shells onto a large baking pan (15 x 10 x 1); sprinkle with 1/4 teaspoon of the salt.
3. Heat oil in a 3-quart saucepan over medium-high heat. Add chopped red pepper, onion, garlic and zucchini pulp and cook 5 minutes, until softened. Add ground chicken; cook 3 minutes. Add remaining 1/2 teaspoon salt, the oregano and pepper. Add broth and bring to a boil. Add bulgur. Cover and remove from heat. Let stand 12 minutes or until liquid is absorbed.
4. Stir in cheese, then spoon filling into zucchini shells (1/2 cup in each). Bake at 400 degrees F for 10 minutes or until heated through.