In a medium saucepan, bring the water to a boil. Stir in the bulgur, reduce heat to medium and cook, covered, for 10 minutes. Stir occasionally, Transfer to a medium-size bowl. In a medium-size skillet, heat olive over medium-high heat. Add shallots, garlic, zucchini, yellow squash, basil and pepper. Sauté for 3 minutes and add to the bulgur. Stir in lemon peel and juice. Drain tomatoes, reserving the liquid. Break up tomatoes into coarse chunks and stir into the bulgur with 1/4 cup of the reserved tomato liquid, add parsley and transfer to a baking dish. Sprinkle the top of the casserole with mozzarella; bake at 325 degrees for 25 minutes. Serve immediately.