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  Bulghar wheat
       1 ts Salt
 
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       1 cn Tomatoes; crush
       5    Garlic cloves; 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
   (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).
   
   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. Add about a teaspoon or more salt.
   
   Add the bulghar wheat to the zucchinni, stir together, add about 8
   ounces 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 350F oven for about 45 minutes
   or microwave for about 20 minutes, covered with wax paper.
   
   Love and hugs from the northeast! jan jagordon@agsm.ucla.edu May 30,
   1994 Fat Free Digest Vol 8 #38 From Fatfree Digest April-May 1994,
   Formatting by Sue Smith (using MMCONV)
  
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