Place bulgur in a colander and rinse under cold water to remove any debris then drain and set aside.
In a large saucepan heat the oil over medium heat then add onion and garlic, cooking and stirring for 3 minutes or until onion is tender. Take zucchini and tomatoes and stir into the mixture. Reduce to medium-low the heat of the saucepan and cook the mixture, covered, for 15 minutes or until the zucchini is almost tender, stirring occasionally.
Take chicken broth, bulgur, basil, and pepper and stir into the vegetable mixture and bring to a boil over high heat. Reduce the heat to low and cook, covered, over low heat for about 15 minutes or until almost all the liquid has been absorbed and the bulgur is tender making sure to stir occasionally. Remove the mixture from the heat and let it stand covered for 10 minutes then stir gently before serving.