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

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