Date:    Sun, 29 May 94 19:01:50 EDT
From:    "Jan Gordon" 

Stuffed Zuchinni

2 really big zuchinni, cut 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.