INGREDIENTS

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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