Stuffed Zucchini In Hot Yogurt Sauce

* Exported from MasterCook *

Stuffed Zucchini In Hot Yogurt Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Middle Eastern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium zucchini
salt
***STUFFING***
1/4 cup red lentils
1/2 cup bulgur -- fine grained
1/2 tablespoon olive oil
1 medium onion -- finely chopped
1/2 large tomato -- peeled & minced
1 clove garlic -- mashed
salt -- to taste
4 teaspoons lemon juice
1/4 cup fresh parsley -- minced
black pepper -- freshly ground
***YOGURT SAUCE***
2 teaspoons cornstarch
2 1/2 cups yogurt -- skim milk
salt -- to taste
1 clove garlic -- mashed
black pepper -- freshly ground

Wash the zucchini well but do not trim the ends. [I trim the ends for ease of r
eaming out] Cut each zucchini in half crosswise. Using a grape fruit spoon work
your way into each zucchini half from the cut section and take out all the see
ded portion . Sprinkle about 1/16 tsp salt into each shell, spreading it about
inside. Stand the shells, cut side up, in a bowl. Rub the outsides of the shell
s with another 1/4 teaspoon salt. Set aside for 1 to 11/2 hours. Wash and drain
the lentils and put them in a small pot. Add 2 cups water and bring to a simme
r. Lower heat and simmer gently for 2 minutes. Turn off the heat and let the le
ntils sit, covered, for 45 minutes. Put the bulgar in a bowl. Cover with 3 cups
water and set aside for 1 hour. When the lentils have finished sitting for 45
minutes, bring them to a simmer again. turn heat to low and simmer for 10 to 12
minutes or until lentils are tender. Drain and put in a bowl. Drain the bulgar
and squeeze out as much liquid as you can !
!
easily. Put the wheat into the same bowl as the lentils. Heat the olive oil in
a 7-8 inch skillet over medium flame. Put in the onion and saut‚ for about
2 min
utes. Add the tomato and saut‚ for another 2 minutes. Put all the contents
of th
e skillet into the bowl with the lentils and the wheat. Add all the other ingre
dients for the stuffing as well and mix. Arrange an apparatus for steaming so t
hat the water does not touch the zucchini. Turn the zucchini halves upside down
to rid them of any accumulated liquid and then stuff them with the wheat-lenti
l mixture. Once the water is boiling rapidly, stand the zucchini halves in the
colander cut side up. [Lay them down if you have trimmed the ends.] Cover and s
team for 10 to 15 minutes or until zucchini shells are just tender. [I like the
m crisp-tender. This can also be done in the microwave.] While the zucchini ste
ams, make the sauce. Put the cornstarch in a bowl. Add 1 tablespoon water and m
ix. Add the yogurt. Beat with a fork or w!
!
hisk until smooth and creamy. Put the yogurt into a heavy saucepan and set over
medium-low heat. Bring to a simmer, stirring constantly in one direction as yo
u do so. When the yogurt begins to bubble, turn heat to low and cook 5 minutes,
stirring gently in the same direction. Add all the other ingredients for the y
ogurt sauce and mix. Cut the zucchini in thick rounds and spoon sauce over them
.

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