Stuffed Zuchinni
By: Nerm
Published: Saturday, February 13, 2010 - 10:49pm

Ingredients




2 lrgs Zuchinni
1 medium Onion, chopped
2 Carrots
1/2 cup  red lentils
1 cup Bulgar wheat
1 Can Crushed tomatoes
3 cloves garlic
1 tablespoon chilli

Preparation

1 STUFFING:

2 Carrots,1/2 cup red lentils, 3 cups boiling water, 1 cup of bulgar wheat, salt to taste 2 SAUCE:


1 can crushed tomatoes3 or 5 cloves garlic, minced1/2 teaspoon marjoram1/3 teaspoon basil1 tablespoon chili powderfreshly ground black pepper 3 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). 4 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. 5 Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces fatfree cheddar cheese if you like it. 6 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. 7 Love and hugs from the northeast! jan

About


I have just cooked and served this at a small dinner with immense success.  I dont pre-cook the zuchinni flesh, just scoop out the seeds and stuff as per above.  the flesh cooks fine in the oven.  Yum yum yum from a farm in Australia