4 to 6 firm ripe tomatoes
 1/2 recipe lentil and bulgur pilaf (see below)
 4 to 6 small zucchini
 Plain low-fat yogurt for garnish (optional)
 Chopped fresh parsley and mint for garnish
 Preheat the oven to 350 degrees. Oil a baking dish large enough to hold all
 the vegetables.
 Cut the tops off the tomatoes, about 1/2 inch down from the stems, scoop out
 the seeds with a small spoon, and discard. Gently scoop out some of the
 flesh, chop and mix with the pilaf.
 Cut the zucchini in half lengthwise and steam for 5 minutes. Scoop out the
 inner flesh to within 1/4 inch of the edges and chop the flesh. Stir into
 the pilaf.
 Carefully fill the tomatoes and zucchini with the pilaf and place in the
 baking dish. Cover and heat through for 15 minutes. Top with a spoonful of
 yogurt if you wish and sprinkle on parsley and minute just before serving.
 These will hold for a day in the refrigerator and can be reheated.
 Per Potion
 Calories   Fat   Sodium   Protein    Carbohydrate    Cholesterol
 174        2 G   21 MG    10 G       32 G            1 MG
 Source: Mediterrean Light by Martha Rose Shulman
 Makes: 4 to 6 servings.