1-Cut of the green stem of each zucchini flower after washing it.
2- With a help of a teaspoon gently (without breaking petals) remove the yellow part from inside of the flower.
3-Finely chop onion. Cook it in olive oil, and then add bulgur. Add grated tomato, and stir. Add mint and parsley, salt, pepper and ½ cup of water, and then leave to steep.
4- When the bulgur mix has cooled, place a teaspoon of it in each zucchini flower. Fold the tips of petals, and place into a cooking pot leaving folding to the bottom, slightly up-right.
5-Sprinkle olive oil over the flowers; cook after adding salt, sugar and water.