Tomatoes And Zucchini Stuffed With Lentil And Bulgur Pilaf

  4    Firm, ripe tomatoes; up to 6
1/2    Recipe lentil and bulgur pilaf
       - (see below)
  4 sm Zucchini; up to 6
       Plain low-fat yogurt;
       - for garnish (optional)
       Fresh parsley and mint;
       - chopped, for garnish

Preheat the oven to 350°F. Oil a baking dish large enough to hold all
the vegetables.

Cut the tops off the tomatoes, about 1/2" 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" 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.

Yield: 6 Servings

Recipe FROM: Mediterranean Light by Martha Rose Shulman