---------- 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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