Low Fat Zucchini Recipes

Ingredients:

2 large zuchinni
1 medium onion, chopped

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 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 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)

Servings: 2