1/4cup olive oil
2tablespoons red wine vinegar
kosher salt and black pepper
m zucchini (about 1 pound), halved and thinly sliced
1 15.5-ounce can kidney beans, rinsed
1 small shallot, thinly sliced
1/4cup chopped salted roasted almonds
1/4cup chopped fresh dill
1cup goat cheese, crumbled (4 ounces)
Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
Meanwhile, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.