Yield: 2 servings
|1 medium||Onion, chopped|
(STUFFING:) 2 Carrots ½ C red lentils 3 C boiling water 1 C bulgar wheat 1 t salt
(SAUCE:) 1 can crushed tomatoes 3 or 5 cloves garlic, minced ½ teaspoon marjoram ⅓ teaspoon basil 1 tablespoon chili powder ~ freshly ground black pepper
Cut the zuchhini 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 ½ 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 bulgar wheat to the zuchinni, stir together, add about 8 ounces fatfree cheddar cheese if you like it.
Stuff into the zuchinni shells, mound up a bit. Top with a sauce made of: 1 can crushed tomatoes, 3 or 5 cloves garlic, minced ½ teaspoon marjoram and ⅓ teaspoon basil 1 tablespoon chili powder several grinds freshly ground black pepper. put in a baking dish and bake in a 350F oven for about 45 minutes or nuke it for about 20 minutes, covered with wax paper.
Love and hugs from the northeast! jan jagordon@... May 30, 1994 Fat Free Digest Vol 8 #38
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)