*  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      medium        zucchini
      1/4  cup           red lentils
      1/2  cup           bulgur -- fine grained
      1/2  tablespoon    olive oil
    1      medium        onion -- finely chopped
      1/2  large         tomato -- peeled & minced
    1      clove         garlic -- mashed
                         salt -- to taste
    4      teaspoons     lemon juice
      1/4  cup           fresh parsley -- minced
                         black pepper -- freshly ground
                         ***YOGURT SAUCE***
    2      teaspoons     cornstarch
    2 1/2  cups          yogurt -- skim milk
                         salt -- to taste
    1      clove         garlic -- mashed
                         black pepper -- freshly ground
 Wash the zucchini well but do not trim the ends. [I trim the ends for ease of r
 eaming 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 see
 ded portion . Sprinkle about 1/16 tsp salt into each shell, spreading it about 
 inside. Stand the shells, cut side up, in a bowl. Rub the outsides of the shell
 s with another 1/4 teaspoon salt. Set aside for 1 to 11/2 hours. Wash and drain
  the lentils and put them in a small pot. Add 2 cups water and bring to a simme
 r. Lower heat and simmer gently for 2 minutes. Turn off the heat and let the le
 ntils 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 7-8 inch skillet over medium flame. Put in the onion and saut‚ for about 2 min
 utes. Add the tomato and saut‚ for another 2 minutes. Put all the contents of th
 e skillet into the bowl with the lentils and the wheat. Add all the other ingre
 dients for the stuffing as well and mix. Arrange an apparatus for steaming so t
 hat 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-lenti
 l 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 s
 team for 10 to 15 minutes or until zucchini shells are just tender. [I like the
 m crisp-tender. This can also be done in the microwave.] While the zucchini ste
 ams, make the sauce. Put the cornstarch in a bowl. Add 1 tablespoon water and m
 ix. Add the yogurt. Beat with a fork or w!
 hisk 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 yo
 u 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 y
 ogurt sauce and mix. Cut the zucchini in thick rounds and spoon sauce over them
  scanned by sooz
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