Stuffed Zuchinni
 
 2 really big zuchinni, cut 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 bulgar wheat to the zuchinni, stir together,  add about 8 ounces 
 fatfree cheddar cheese if you like it.
 
 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.