Stuffed Zuchinni

Name: Stuffed Zuchinni
Ingredients: 2 zuchinni lrgs; 1 onion medium, chopped; 2 carrots; 1/2 cup red lentils; 1 cup wheat Bulgar; 1 can crushed tomatoes; 3 cloves garlic; 1 tablespoon chilli; 2 carrots; 1/2 cup red lentils; 3 cups boiling water; 1 cup wheat; 5 cloves garlic; 1 tablespoon chili

14 ingredients

4 steps

Ingredients

2 zuchinni lrgs
1 onion medium, chopped
2 carrots
1/2 cup red lentils
1 cup wheat Bulgar
1 can crushed tomatoes
3 cloves garlic
1 tablespoon chilli
2 carrots
1/2 cup red lentils
3 cups boiling water
1 cup wheat
5 cloves garlic
1 tablespoon chili

Directions

1

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).
2

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.
3

Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces fatfree cheddar cheese if you like it.
4

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.