Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         Zucchini
   1                    onion -- chopped
   1      teaspoon      dried marjoram
     1/2  teaspoon      basil
   2      tablespoons   chopped jalapeno -- optional
   2                    carrots -- grated
     1/2  cup           red lentils
   3      cups          boiling water
   1      cup           bulgar wheat
   1      teaspoon      salt
   8      ounces        fat freee cheddar cheese
                        ***TOMATO SAUCE***
   1      can           crushed tomatoes
   3      cloves        garlic -- minced (3 to 5)
     1/2  teaspoon      marjoram and 1/3 teaspoon basil
   1      tablespoon    chili powder
                        several grinds freshly ground black
                        -- pepper

Preparation:

2 really big zuchinni, cut in half and the center cut out, leave a shell. Chop the insides, add a chopped onion, put this in a non stick skillet, add a teaspoon of dried marjoram and a half teaspoon basil. Let it all cook in its own juice (there is plenty!) until all is tender and cooked down. Add a couple tablespoons chopped jalapeno peppers, (or don't if you prefer). In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat, lower heat and let simmer, covered, for about 10 minutes, remove heat and let stand, covered for another 10 or 15 minutes. Add about a teaspoon or more salt. Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces fatfree cheddar cheese if you like it. Stuff into the zuchinni shells, mound up a bit. Top with tomato sauce. Put in a baking dish and bake in a 350F oven for about 45 minutes or nuke it for about 20 minutes, covered with wax pape