MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Stuffed Zuchinni
Categories: Vegetables, Fat-free
Yield: 2 Servings
2 lg Zucchini
1 md Onion; chop
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2 Carrots
1/2 c Red lentils
3 c Water; boiling
1 c Bulgur wheat
1 ts Salt
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1 Can crushed tomatoes
5 cl Garlic; mince
1/2 ts Rosemary
1 ts Basil
1 tb Chili powder; or more
Pepper
Cut the zucchini in half and the center cut out, leave a shell.
Chop the insides, add a chopped onion, put this in a non stick
skillet, add 1 ts dried marjoram and 1/2 ts basil. Let it all cook
in its own juice until all is tender and cooked down. Add 2 tb
chopped jalapeno peppers (optional).
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
bulgur 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 1 ts salt or to taste.
Add the bulghar wheat to the zucchinni, stir together, add about
8 oz fatfree cheddar cheese if you like it.
Stuff into the zuchinni shells, mound up a bit. Top with the sauce.
Place in a baking dish and bake in a 350°F oven for about
45 minutes or microwave for about 20 minutes, covered with wax
paper.
Love and hugs from the northeast!
Recipe by Jan <
[email protected]> May 30, 1994
From Fatfree Digest Apr/May 1994, Vol 8 #38
Formatted by: Sue Smith
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