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 MMMMM--------------------------STUFFING------------------------------- 2 Carrots 1/2 c Red lentils 3 c Water; boiling 1 c Bulgur wheat 1 ts Salt MMMMM---------------------------SAUCE-------------------------------- 1 Can crushed tomatoes 5 cl Garlic; 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, add 1 ts dried marjoram and 1/2 ts basil. Let it all cook in its own juice until all is tender and cooked down. Add 2 tb chopped jalapeno peppers (optional). 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 bulgur 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 1 ts salt or to taste. Add the bulghar wheat to the zucchinni, stir together, add about 8 oz 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 350 F oven for about 45 minutes or microwave for about 20 minutes, covered with wax paper. Love and hugs from the northeast! Recipe by Jan May 30, 1994 From Fatfree Digest Apr/May 1994, Vol 8 #38 Formatted by: Sue Smith MMMMM