Stuffed Zucchini With Yogurt Sauce

Stuffed Zucchini With Yogurt Sauce

Ingredients:
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4 medium zucchini
(7 of 16) [12/17/1999 12:12:53 PM]
Zucchini : COLLECTION
Stuffing:
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1/4 cup red lentils
1/2 cup bulgur
3 tblsp olive oil
1 onion, chopped
1/2 tomato, minced
1 clove garlic, mashed
1 tsp salt
4 tsp lemon juice
1/4 cup fresh parsley
Sauce:
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2 tsp cornstarch
2-1/2 cup plain yogurt
1 clove garlic, mashed
salt, pepper to taste

Directions:
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Wash zucchini well. Do not trim ends. Cut each zucchini in half
lengthwise. Scoop out all seeded portion of zucchini flesh. Sprinkle a
tiny amount of salt into each shell. Set aside for an hour. Wash and
drain lentils. Simmer them in 2 c. water for 2 minutes, then let sit,
covered, for 45 minutes.
In a bowl, cover bulgur with 3 c. water and let sit for an hour. When
lentils have sat for 45 min, bring to simmer again. Lower heat and
simmer for ~10 minutes or until tender. Drain and put in a bowl. Drain
bulgur and squeeze out as much liquid as possible. Put bulgur in same
bowl as lentils. Heat olive oil in skillet over medium flame. Saute
onion for 2 minutes. Add tomato, saute for another 2 minutes. Mix
saute with lentils and bulgur. Add garlic, salt, lemon juice and
parsley, mix well.
Arrange a steamer by setting a colander on top of a large pot with an
inch or so of water. Stuff zucchini with lentil-bulgur mixture. Place
stuffed zucchini in colander and cover. Steam for 10-15 minutes until
zucchini shells are just tender.
Sauce: Mix cornstarch and 1 T. water in a bowl. Add the yogurt. Whisk
until creamy. Put yogurt in heavy saucepan and bring to simmer over
medium-low heat, stirring constantly. When yogurt begins to bubble,
lower heat and cook for 5 minutes, stirring gently. Add remaining sauce
ingredients and mix. Put cooked stuffed zucchini on plates and top with
sauce.
(8 of 16) [12/17/1999 12:12:53 PM]
Zucchini : COLLECTION
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From: ews@netnews.upenn.edu (Kareema)
STUFFED ZUKES (MAHSHEE)
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Filling:
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1 cup of rice, washed and soaked for an hour
2 tblsp tomato paste (from a small can)
3 tblsp cooked lentils
1 small onion, grated
3 cloves of garlic crushed (or less ;-))
1 tblsp cinnamon
2 tsp cumin
2 tblsp minced fresh cilantro (approximate big time!)
salt and pepper
Fill-ees:
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4 zukes with the tops off and the insides scooped out with a corer or
peeler. (a long tedious task that I do in front of the TV - be careful
to to break the skin! - yours or the zukes!)
Instructions:
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I would double the filling and thus the zukes!
Core those suckers and then throw the filling together in a bowl. Fill
each Zuke only 3/4 full and place the top on it (I taper the top with a
knife so it fits on) Place lettuce leaves in the bottom (so the zukes
don't burn) of a large pot (the biggest you have) and put the zukes in
Bottom down (if you have enough room; if not, put in howeve they will
fit and try to secure in place by wedging potatoes or whateverto keep in
place.
Cover with water or broth (WELL SALTED- VERY IMPORTANT- MAY BE ADD
MORE!) and add the rest of the small can of tomato paste and a chopped
onion and some garlic, cumin whatever and coover with lid and cook about
45min-1 hour on medium highish till boilin and then reduce to medium/low
ish so it is simmering. After the hour check a zuke to see if the rice
is done... if it is then you are done. Remove the zukes onto a serving
platter and spoon a little liquid over them. (discard lettuce and
whatever else) You can ccover with a onion-mint yohurt sauce and garnish
with a sprinkle of paprika for color. Yum!
(9 of 16) [12/17/1999 12:12:53 PM]
Zucchini : COLLECTION
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From: starkey@netcom.com (Beth Starkey)
TOMATO-ZUCCHINI SCALLOP
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