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stuffed zuchinni

To Chris, who is looking for stuffed zucchini recipes:  Here are 2 of my

Couscous-Stuffed Zucchini
Serves 4
4 medium (12 inch) zucchini
1 yellow onion, finely chopped
1 clove garlic, crushed
1 tablespoon olive oil
1 cup cooked couscous
1 cup crushed tomatoes
Pinch dried basil
1 tablespoon fresh parsley
Salt and pepper to taste
Preheat oven to 400 degrees.  Simmer whole zucchini in salted water until
soft for about 10 minutes.  Remove squash from water, slice lengthwise, and
scrape pulp into mixing bowl.  In a skillet, saute onions and garlic in oil
until clear.  Combine all ingredients, refill squash shells with mixture,
and set on cookie sheet.  Bake at 400 degrees for 10 minutes or until hot.

Bulgar-Stuffed Zucchini
Serves 2
2 large zucchini
1 chopped onion
1/2 teaspoon basil
1 teaspoon dried marjoram
2 tablespoons chopped jalapeno peppers
2 grated carrots
1/2 cup red lentils
3 cups water
1 cup uncooked bulgar
Salt & pepper to taste
1 can crushed tomatoes
5 cloves crushed garlic
1 tablespoon chili powder
Cut zucchini in half, and scoop out the center, leaving the shell.  Chop the
insides, add onion, marjoram, and basil.  Saut=E9 until tender.  Add
peppers.  In a separate pot, combine carrots, lentils, and water.  Simmer
for about 15 minutes, then add bulgar, lower heat and let simmer, covered,
for 10 minutes.  Remove from heat and let stand covered for 10 minutes.
Combine with the zucchini mixture and stir together.  Stuff
into the zucchini shells.  Top with sauce made from last 3 ingredients.
Bake at 350 degrees for 45 minutes.

Shari (a first-timer)