STUFFED ZUCCHINI WITH YOGURT SAUCE RECIPE

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STUFFED ZUCCHINI WITH YOGURT SAUCE RECIPE


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Ingredients:

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4 medium zucchini

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

Instructions:

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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
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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.
From: darsie@ece.ucdavis.edu (Richard Darsie)
Source: "Madhur Jaffrey's World of the East Vegetarian Cooking"
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