Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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