How to make it

  • 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 then set aside for one hour.
  • Wash and drain lentils then simmer in 2 cups water for 2 minutes.
  • Allow to sit covered for 45 minutes.
  • In a bowl cover bulgur with 3 cups water and let sit for one hour.
  • When lentils have sat for 45 minutes bring to simmer again.
  • Lower heat and simmer for 10 minutes or until tender then 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 then sauté onion for 2 minutes.
  • Add tomato then sauté for another 2 minutes.
  • Mix sauté with lentils and bulgur.
  • Add garlic, salt, lemon juice and parsley then 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 then steam 15 minutes until just tender.
  • Mix cornstarch and 1 tablespoon water in a bowl then add yogurt and 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 well.
  • Put cooked stuffed zucchini on plates and top with sauce.

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