Put Bulgur in a sieve and rinse with cold water. Drain. Put Bulgur in 200 ml boiling salted water, bring to the boil and simmer over medium heat for about 7 minutes. Remove from the stove. Mix in olive oil
Wash and finely dice the tomatoes. Wash the rosemary and shake dry. Set aside 1 sprig. Pluck the needles from 2 twigs and chop finely. Halve the olives. Peel onion and chop very finely
Mix tomatoes, rosemary, olives and onion into the Bulgur. Season with salt and pepper. Clean and wash the zucchini, cut in half lengthwise, scrape out the seeds with a teaspoon. Place halves side by side on the fat pan of the oven and fill with the bulgur mixture. Bring the stock to the boil and pour on. Add 1 sprig of rosemary to the fat pan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes
Peel garlic and chop very finely. Mix yoghurt and garlic. Season to taste with salt and pepper. Wash parsley, shake dry and chop finely. Stir 3/4 of the parsley into the yoghurt. Take the zucchini boats out of the oven, sprinkle a little bit of yoghurt and the rest of the parsley on plates