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---------- Recipe via Meal-Master (tm) v8.02
Title: ZUCCANOES
Categories: Vegetarian
Yield: 6 servings
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
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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