---------- 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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