Peel the onion and chop into small cubes. Then boil 5 water glasses of water to be used.
Take bulgur into strainer and wash under plenty of water.
Take the rice pot over the middle heat. Add 2 tablespoons of olive oil and onions and sauté by mixing for 3-4 min until the onions soften.
Add bulgur on the onions and stir few times. Then add half of the tomato paste and continue cooking for another 2 minutes.
Add 2 cups of hot water to the pot. When it starts boiling, take the fire to the low level and close the lid of the pot. Cook for about 10 minutes until the bulgur is tender.
Wash zucchinis and divide them in half. Take out seedy inner parts carefully.
Take the pot from the stove. Add half of the pomegranate sour, thyme, mint and 1/2 teaspoon salt and pepper mix.
Fill the zucchinis with bulgur mixture. Place zucchinis in the pot, the top sides will be as in the picture. Take out the inner parts of the tomato. Cut the rest as they will be the hat for the zucchinis. And cover them with tomato parts.
In the mixing bowl, mix the remaining tomato paste and pomegranate sour with 2 tablespoons of olive oil and 3 cups of hot water. Pour over the stuffing.
Take the pot to the stove and cook it on high heat until the water is boiled. After boiling, take the heat level to the low-medium , the lid of the pot is closed. (The cooking time will vary according to the kind of zucchinis. You need to cook around 20-30 min by checking.)
Wash the cucumber. Divide horizontally to 4 and chop it into small cubes. Finely chop the leaves of fresh mint. Mince the garlic.
Whisk the yoghurt in a bowl and dilute it until it reaches the desired consistency. Add the cucumber, fresh mint and garlic, and serve it after whisking.
Take Bulgur Stuffed Zucchini Rolls to your service plates. Serve with bread slices and minty tzatziki.