Preparation:
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, add a teaspoon of dried marjoram and a half teaspoon basil. Let it all cook in its own juice (there is plenty!) until 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 tomato sauce.
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 pape |
