Name: Zuccanoes
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; ds Worcestshire sauce; ds Tabasco; Rosemary; Basil; Thyme

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs, Dairy	Vegetarian	Vegetarian	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
	ds	Worcestshire sauce
	ds	Tabasco
		Rosemary
		Basil
		Thyme

INSTRUCTIONS

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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