In a bowl combine the bulgur with the salt, pour enough boiling water over the bulgour to cover it by 1 inch, and let the bulgour soak for 1 hour. Drain the bulgour and squeeze it dry in a kitchen towel. In a bowl stir together the bulgour, the lemon juice, the oil, and the garlic and let the bulgour marinate, covered and chilled, for at least 1 hour and up to 3 hours. With a melon-ball cutter scoop out the zucchini flesh, reserving it for another use and leaving 1/4-inch shells. On a steamer rack set over boiling water steam the zucchini shells, cut sides up and covered partially, in batches for 3 to 5 minutes, or until they are just tender. Transfer the shells, cut sides down, to paper towels to drain and let them cool. Stir the minced mint, the parsley, the cucumber, the scallion, the tomato, and salt and pepper to taste into the bulgur mixture, divide the tabbouleh among the zucchini shells, and garnish the zucchini boats with the mint sprigs.
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