Stuffed Zuchinni

• 2 zuchinni lrgs
• 1 onion medium, chopped
• 2 carrots
• 1/2 cup red lentils
• 1 cup wheat Bulgar
• 1 can crushed tomatoes
• 3 cloves garlic
• 1 tablespoon chilli
• 2 carrots
• 1/2 cup red lentils
• 3 cups boiling water
• 1 cup wheat
• 5 cloves garlic
• 1 tablespoon chili

1. 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).
2. 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.
3. Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces fatfree cheddar cheese if you like it.
4. 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.

zuchinni, onion, carrots, red lentils, wheat bulgar, tomatoes, garlic, chilli, carrots, red lentils, boiling water, garlic, chili

Taken from www.yummly.com/recipe/Stuffed-Zuchinni-1674515 (may not work)