| Measure | 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 |
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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