Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
jagordon@agsm.ucla.eduStuffed ZuchinniIngredients (use vegan versions): 2 really big zuchinni
a chopped onion
a teaspoon of dried marjoram
a half teaspoon basil
a couple of tablespoons chopped jalapeno peppers
2 carrots
1/2 cup red lentils
3 cups water
1 cup bulgar wheat
teaspoon or more salt
1 can crushed tomatoes
3 or 5 cloves garlic, minced
1/2 teaspoon marjoram
1/3 teaspoon basil
1 tablespoon chili powder
several grinds freshly ground black pepper
Directions:Start with 2 really big zuchinni, cut them in half and cut the center out, leaving 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.
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.
The stuffing in this receipe is fantastic! The only changes I would recommend is to bake the stuffed zuchinni for a longer period of time than 45 minutes at 350 degrees. The zuchinni was still quite crunchy at that recommended time. Also, be prepared for LOTS of extra stuffing. I was able to fill 2 large bell peppers with the left overs.
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