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Name: Stuffed Zucchini
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 lg Zuchinni; 1 md Onion chopped

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INGREDIENTS

2 lg Zuchinni
1 md Onion ; chopped

Servings

INSTRUCTIONS

(STUFFING:) 2 Carrots 1/2 C red lentils 3 C boiling water 1 C bulgar wheat 1 t salt (SAUCE:) 1 can crushed tomatoes 3 or 5 cloves garlic, minced 1/2 teaspoon marjoram 1/3 teaspoon basil 1 tablespoon chili powder ~ freshly ground black pepper Cut the zuchhini in half and the center cut out, leave a shell. Chop the insides, add a chopped onion, put this in a non stick skillet (mine is a farberware), add a teaspoon of dried marjoram and a half teaspoon 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 dont 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 a sauce made of: 1 can crushed tomatoes, 3 or 5 cloves garlic, minced 1/2 teaspoon marjoram and 1/3 teaspoon basil 1 tablespoon chili powder several grinds freshly ground black pepper. 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 paper. Love and hugs from the northeast! jan jagordon@agsm.ucla.edu May 30, 1994 Fat Free Digest Vol 8 #38 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Stuffed Zucchini

2 lg Zuchinni 
1 md Onion chopped

(STUFFING:) 2 Carrots 1/2 C red lentils 3 C boiling water 1 C bulgar wheat        1 t  salt    (SAUCE:) 1 can crushed tomatoes 3 or 5 cloves garlic, minced 1/2 teaspoon  marjoram 1/3 teaspoon basil 1 tablespoon chili powder ~ freshly ground  black pepper    Cut the zuchhini in half and the center cut out, leave a shell. Chop the  insides, add a chopped onion, put this in a non stick skillet (mine is a  farberware), add a teaspoon of dried marjoram and a half teaspoon 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 dont  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 a sauce made of:  1 can crushed tomatoes, 3 or 5 cloves garlic, minced 1/2 teaspoon marjoram  and 1/3 teaspoon basil 1 tablespoon chili powder several grinds freshly  ground black pepper. 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 paper.    Love and hugs from the northeast! jan jagordon@agsm.ucla.edu May 30, 1994  Fat Free Digest Vol 8 #38  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 2 Servings

Calories: 74
Calories from Fat: 6 (8%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 34.5mg		1 %
Potassium 926.6mg		24 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 11.5g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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