2 large zucchini, halved lengthwise
1 onion, chopped
1 teaspoon dried marjoram
1/2 teaspoon basil
2 tablespoons jalapeno peppers, chopped
3 cups water
2 carrots, grated
1/2 cup red lentils
1 cup bulgur wheat
salt, to taste
1 (28 ounce) can crushed tomatoes
3 or 5 cloves garlic, minced
1/2 teaspoon marjoram
1/3 teaspoon basil
1 tablespoon chili powder
several grinds black pepper
1. Preheat oven to 350 degrees F. Cut zucchini center out, leaving a shell. Chop the insides, and add onion. Put this in a non stick skillet, add marjoram and basil. Let it all cook in its own juice until all is tender and cooked down. Add jalapeno peppers.
2. Boil the 3 cups water, and add carrots and lentils. Simmer for about 15 minutes, then add 1 cup bulgur wheat, lower heat and let simmer, covered, for about 10 minutes.
3. Remove from heat and let stand, covered for another 10 or 15 minutes. Add salt. Add the bulgur wheat to the zucchini, stir together.
4. For sauce, mix all sauce ingredients. Stuff bulgur mixture into the shells, and mound up a bit. Add to casserole dish. Top with a sauce, and bake for about 45 minutes or nuke it for about 20 minutes, covered with wax paper.'