Stuffed Zucchini

Ingredients

• 2 large zucchini
• 1 medium onion, chopped

• 2 carrots
• 1/2 cup red lentils
• 3 cups water, boiling
• 1 cup bulgar wheat
• 1 tsp. salt

• 1 can tomatoes; crush
• 5 garlic cloves; minced
• 1/2 tsp. rosemary
• 1 tsp. basil
• 1 Tbsp. chili powder, or more
• pepper

Directions

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 add a teaspoon of dried marjoram and a half tsp. 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 zucchini, stir together, add about 8 ounces fat-free cheddar cheese if you like it.

Stuff into the zucchini shells, mound up a bit. Top with the sauce. Place in a baking dish and bake in a 350 degrees F oven for about 45 minutes or microwave for about 20 minutes, covered with wax paper.

Yield: 2 Servings

Anna