From: 00sgmoses@leo.bsuvc.bsu.edu

Date: 8 Jul 93 17:45:59 EST

Filling:
1 cup of rice Washed and soaked for an hour
2 tbsp Tomato paste (from a small can)
3 Tbsp cooked lentils
1 small onion Grated
3 cloves of garlic crushed (or less ;-))
1 tbsp cinamon
2 tsp cumin
2 tbsp minced fresh cilantro (approximate big time!)
you could also throw in a 
salt and pepper

Fill-ees
4 zukes with the tops off and the insides scooped out with a corer or
peeler. ( a long tedious task that I do in front of the TV- be careful to
to break the skin!- yours or the zukes!)

I would double the filling and thus the zukes!

Core those suckers and then throw the filling together in a bowl.  Fill
each Zuke only 3/4 full and place the top on it (I taper the top with a
knife so it fits on)  Place lettuce leaves in the bottom (so the zukes
don't burn)  of a large pot (the biggest you have) and put the zukes in
Bottom down (if you have enough room; if not, put in howeve they will fit
and try to secure in place by wedging potatoes or whateverto keep in place.
 Cover with water or brothWELL SALTED- VERY IMPORTANT- MAY BE ADD MORE!)
and add the rest of the small can of tomato paste and a chopped onion and
some garlic,  cumin whatever and coover with lid and cook about 45min-1
hour on medium highish till boilin and then reduce to medium/low ish so it
is simmering.  After the hour check a zuke to see if the rice is done... if
it is then you are done.  Remove the zukes onto a serving platter and spoon
a little liquid over them.  (discard lettuce and whatever else) You can
ccover with a onion-mint yohurt sauce and garnish with a sprinkle of
paprika for color. Yum!

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