Haricots Verts with Summer Squash and 8 Minute Eggs

Ingredients

• ¼ cup bulgur (not quick-cooking)
• 4 large eggs
• Kosher salt
• 12 ounces haricots verts or green beans, trimmed
• 3 oil-packed anchovy fillets, coarsely chopped
• 1 garlic clove, coarsely chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon finely grated lemon zest
• 1 teaspoon freshly ground black pepper
• 1 small summer squash or zucchini, thinly sliced crosswise
• 1 medium Persian cucumber, thinly sliced crosswise
• 1 cup parsley leaves with tender stems
• Finely grated Parmesan (for serving)

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