*  Exported from  MasterCook  *

                  Stuffed Zucchini In Hot Yogurt Sauce

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Lentils                          Middle Eastern

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      md            Zucchini
                       Salt
                       Stuffing:
    1/4  c             Red lentils
    1/2  c             Bulgur -- fine grained
    1/2  tb            Olive oil
  1      md            Onion -- finely chopped
    1/2  lg            Tomato -- peeled & minced
  1      cl            Garlic -- mashed
                       Salt -- to taste
  4      ts            Lemon juice
    1/4  c             Fresh parsley -- minced
                       Black pepper -- freshly ground
                       Yogurt Sauce:
  2      ts            Corn starch
  2 1/2  c             Yogurt -- skim milk
                       Salt -- to taste
  1      cl            Garlic -- mashed
                       Black pepper -- freshly ground

Wash the zucchini well but do not trim the ends. I trim the ends for
ease of reaming out. Cut each zucchini in half crosswise. Using a
grape fruit spoon work your way into each zucchini half from the cut
section and take out all the seeded portion. Sprinkle about 1/16 ts
salt into each shell, spreading it about inside. Stand the shells,
cut side up, in a bowl. Rub the outsides of the shells with another
1/4 ts salt. Set aside for 1 to 1-1/2 hours. Wash and drain the
lentils and put them in a small pot. Add 2 cups water and bring to a
simmer. Lower heat and simmer gently for 2 minutes. Turn off the heat
and let the lentils sit, covered, for 45 minutes. Put the bulgar in a
bowl. Cover with 3 cups water and set aside for 1 hour. When the
lentils have finished sitting for 45 minutes, bring them to a simmer
again. turn heat to low and simmer for 10 to 12 minutes or until
lentils are tender. Drain and put in a bowl. Drain the bulgar and
squeeze out as much liquid as you can easily. Put the wheat into the
same bowl as the lentils. Heat the olive oil in a 7 to 8" skillet
over medium flame. Put in the onion and sauté for about 2 minutes.
Add the tomato and sauté for another 2 minutes. Put all the contents
of the skillet into the bowl with the lentils and the wheat. Add all
the other ingredients for the stuffing as well and mix. Arrange an
apparatus for steaming so that the water does not touch the zucchini.
Turn the zucchini halves upside down to rid them of any accumulated
liquid and then stuff them with the wheat-lentil mixture. Once the
water is boiling rapidly, stand the zucchini halves in the colander
cut side up. Lay them down if you have trimmed the ends. Cover and
steam for 10 to 15 minutes or until zucchini shells are just tender.
I like them crisp-tender. This can also be done in the microwave.
While the zucchini steams, make the sauce. Put the cornstarch in a
bowl. Add 1 tb water and mix. Add the yogurt. Beat with a fork or
whisk until smooth and creamy. Put the yogurt into a heavy saucepan
and set over medium-low heat. Bring to a simmer, stirring constantly
in one direction as you do so. When the yogurt begins to bubble, turn
heat to low and cook 5 minutes, stirring gently in the same
direction. Add all the other ingredients for the yogurt sauce and
mix. Cut the zucchini in thick rounds and spoon sauce over them.

Scanned by Sooz


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