INGREDIENTS

INSTRUCTIONS

(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
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)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“Do you want to know the master planner? God!”