Zuccanoes

6 Servings

Ingredients

Quantity Ingredient
3 mediums Zucchini
1 cup Cooked soybeans or brown
Rice
½ pounds Chopped mushrooms
1 large Chopped onion
1 clove Garlic, crushed
2 tablespoons Sunflower seeds
3 Eggs
1½ cup Cottage cheese
¼ cup Wheat germ
3 tablespoons Tamari
1 cup Grated cheddar cheese
dash Worcestshire sauce
dash Tabasco
Rosemary
Basil
Thyme

Directions

Slice zucchini (or summer squash) in half lengthwise. Scoop out insides, leaving ¼" rim so so canoe stays intact. Saute in butter: chopped zucchini innards, mushrooms, onion, garlic, sunflower seeds and season with rosemary, basil, and thyme.

Beat 3 eggs. Mix with 1½ cups cottage cheese, the wheat germ, tamari, tabasco, grated cheese, soybeans or brown rice. Add the sauteed vegetables.

Stuff the canoes generously. Sprinkle with paprika.

Bake 40 min. at 450.

Serve topped with extra grated cheese or sour cream.

From "The Moosewood Cookbook", 1977.

Related recipes