4 medium zucchini
Stuffing:
1/4 c. red lentils
1/2 c. bulgur
3 T. olive oil
1 onion, chopped
1/2 tomato, minced
1 clove garlic, mashed
1 tsp. salt
4 tsp. lemon juice
1/4 c. fresh parsley
Sauce:
2 tsp. cornstarch
2-1/2 c. plain yogurt
1 clove garlic, mashed
salt, pepper to taste
Wash zucchini well. Do not trim ends. Cut each zucchini in
half lengthwise. Scoop out all seeded portion of zucchini
flesh. Sprinkle a tiny amount of salt into each shell. Set
aside for an hour. Wash and drain lentils. Simmer them in
2 c. water for 2 minutes, then let sit, covered, for 45 minutes.
In a bowl, cover bulgur with 3 c. water and let sit for an hour.
When lentils have sat for 45 min, bring to simmer again. Lower
heat and simmer for ~10 minutes or until tender. Drain and put
in a bowl. Drain bulgur and squeeze out as much liquid as possible.
Put bulgur in same bowl as lentils. Heat olive oil in skillet over
medium flame. Saute onion for 2 minutes. Add tomato, saute for
another 2 minutes. Mix saute with lentils and bulgur. Add garlic,
salt, lemon juice and parsley, mix well. Arrange a steamer by
setting a colander on top of a large pot with an inch or so of
water. Stuff zucchini with lentil-bulgur mixture. Place stuffed
zucchini in colander and cover. Steam for 10-15 minutes until
zucchini shells are just tender. Sauce: Mix cornstarch and 1 T.
water in a bowl. Add the yogurt. Whisk until creamy. Put yogurt
in heavy saucepan and bring to simmer over medium-low heat,
stirring constantly. When yogurt begins to bubble, lower heat
and cook for 5 minutes, stirring gently. Add remaining sauce
ingredients and mix. Put cooked stuffed zucchini on plates
and top with sauce.
Source: "Madhur Jaffrey's World of the East Vegetarian Cooking"
