Tomatoes and Zucchini Stuffed with Lentil and Bulgur Pilaf

4 to 6 firm ripe tomatoes
1/2 recipe lentil and bulgur pilaf (see below)
4 to 6 small zucchini
Plain low-fat yogurt for garnish (optional)
Chopped fresh parsley and mint for garnish

Preheat the oven to 350 degrees. Oil a baking dish large enough to hold all
the vegetables.

Cut the tops off the tomatoes, about 1/2 inch down from the stems, scoop out
the seeds with a small spoon, and discard. Gently scoop out some of the
flesh, chop and mix with the pilaf.

Cut the zucchini in half lengthwise and steam for 5 minutes. Scoop out the
inner flesh to within 1/4 inch of the edges and chop the flesh. Stir into
the pilaf.

Carefully fill the tomatoes and zucchini with the pilaf and place in the
baking dish. Cover and heat through for 15 minutes. Top with a spoonful of
yogurt if you wish and sprinkle on parsley and minute just before serving.
These will hold for a day in the refrigerator and can be reheated.

Per Potion

Calories Fat Sodium Protein Carbohydrate Cholesterol
________________________________________________________________

174 2 G 21 MG 10 G 32 G 1 MG

Source: Mediterrean Light by Martha Rose Shulman
Makes: 4 to 6 servings.