1In nonstick Dutch oven over medium-high heat, bring broth and water to a boil. Stir in bulgur and tomatoes. Return to a boil. Reduce heat to medium-low; cover and cook 10 minutes.
2Add zucchini, corn, beans and oregano; mix well. Cover; cook over medium-low heat for 8 to 10 minutes or until bulgur and zucchini are tender. If desired, add salt and pepper to taste.