Rinse the bulgur in a fine-mesh sieve.
Place it in a medium bowl and cover with boiling water by about 1 inch (2. 5 cm).
Let it soak for 30 minutes, or until tender.
Drain thoroughly, then transfer to a clean kitchen towel and squeeze out any excess water.
Set aside.
Heat the oil in a large skillet or pan over medium-high heat.
Add the diced onions and minced garlic, and sauté for 5 minutes until softened and fragrant.
Add the sliced zucchini and basil to the skillet.
Cook for 5 minutes, stirring occasionally.
Stir in the grated carrots and cook for another 2-3 minutes, until the zucchini is tender-crisp.
Add the prepared bulgur, tamari, salt, and a generous amount of black pepper to the skillet.
Stir everything together and cook for 2-3 minutes until the bulgur is heated through.
Stir in the bits of butter until melted.
Taste and adjust seasonings if needed.
Serve warm, as is, or with a dollop of plain yogurt or a squeeze of lemon juice.
