Indian: Stuffed Zucchini by Recipe Cottage

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	Stuffed Zucchini

		STUFFED ZUCCHINI WITH YOGURT SAUCE 4 medium zucchini 1/4 c red lentils 1/2 c bulgur 3 T olive oil 1 onion, chopped 1/2 tomato, minced 1 clove garlic, mashed 1 tsp salt 4 tsp lemon juice 1/4 c fresh parsley 2 tsp cornstarch 2 1/2 c plain yogurt 1 clove garlic, mashed salt, pepper to taste 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.