Stuffed zuchinni
Yield: 2 Servings
Ingredients:
- 2 lg Zuchinni
- 1 md Onion chopped (STUFFING:)
- 2 Carrots
- 1/2 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
- 1/2 teaspoon marjoram
- 1/3 teaspoon basil
- 1 tablespoon chili powder ~ freshly ground black pepper
Instructions:
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 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 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 1/2 teaspoon marjoram and 1/3 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@agsm.ucla.edu May 30 1994 Fat Free Digest Vol 8 #38 From Fatfree Digest April-May 1994 Formatting by Sue Smith (using MMCONV)
