Heat 2 T. of the butter or oil in a skillet and in it cook the zucchini, shallots, and mushrooms until all the juices have evaporated. Add the basil. Stir this mixture into the bulgur. Add the eggs and season to your taste with salt and pepper. Shape into 6 cutlets. Dredge in flour. Heat remaining 3 T. of butter or oil and fry the cutlets until golden on both sides. Serve with plenty of green vegetables or a green salad. Recipe by: Madeleine Cooks - Madeleine Kamman Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.