Stuffed zuchinni

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Title: Stuffed zuchinni
Categories: Vegetables, Fat-free
Yield: 2 Servings

2 lg Zucchini
1 md Onion; chop

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2 Carrots
1/2 c Red lentils
3 c Water; boiling
1 c Bulghar wheat
1 ts Salt

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1 cn Tomatoes; crush
5 Garlic cloves; mince
1/2 ts Rosemary
1 ts Basil
1 tb Chili powder; or more
Pepper

Cut the zucchini in half and the center cut out, leave a shell. Chop
the insides, add a chopped onion, put this in a non stick skillet
(mine is a farberware), add a teaspoon of dried marjoram and a half
teaspoon basil. Let it all cook in its own juice (there is plenty!)
till all is tender and cooked down. Add a couple tablespoons chopped
jalapeno peppers, (or don't if you prefer).

In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3
cups boiling water, simmer for about 15 minutes, then add 1 cup
bulgar wheat, lower heat and let simmer, covered, for about 10
minutes, remove heat and let stand, covered for another 10 or 15
minutes. Add about a teaspoon or more salt.

Add the bulghar wheat to the zucchinni, stir together, add about 8
ounces fatfree cheddar cheese if you like it.

Stuff into the zuchinni shells, mound up a bit. Top with the sauce.
Place in a baking dish and bake in a 350F oven for about 45 minutes
or microwave for about 20 minutes, covered with wax paper.

Love and hugs from the northeast! jan jagordon@agsm.ucla.edu May 30,
1994 Fat Free Digest Vol 8 #38 From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using MMCONV)

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