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Zuccanoes

Yield: 6 Servings

Ingredients:

• 3 md Zucchini
• 1 c Cooked soybeans or brown Rice
• 1/2 lb Chopped mushrooms
• 1 lg Chopped onion
• 1 cl Garlic crushed
• 2 tb Sunflower seeds
• 3 Eggs
• 1 1/2 c Cottage cheese
• 1/4 c Wheat germ
• 3 tb Tamari
• 1 c Grated cheddar cheese

Instructions:

ds Worcestshire sauce ds Tabasco Rosemary Basil Thyme Slice zucchini (or summer squash) in half lengthwise. Scoop out insides leaving 1/4" 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 1 1/2 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.

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