| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest | 2 | Servings | ||
INGREDIENTS
| 2 | lg | Zuchinni |
| 1 | md | Onion, chopped |
| 2 | Carrots | |
| 1 | can crushed tomatoes | |
| 1 | tablespoon chili powder |
INSTRUCTIONS
(STUFFING:) 1/2 c red lentils 3 c boiling water 1 c bulgar wheat 1 t salt (SAUCE:) 3 or 5 cloves garlic, minced 1/2 teaspoon marjoram 1/3 teaspoon basil ~ 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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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