This recipe is from the original Moosewood Cookbook.


3 eggs
1 ½ cups cottage cheese
¼ cup wheat germ
3  Tablespoons tamari
1 Cup grated cheddar
1 Cup cooked soybeans and/or brown rice
Chopped zucchini innards
½ lb. chopped mushrooms
1 large chopped onion
1-2 cloves garlic
2 Tablespoons sunflower seeds
dash worcestershire
dash of paprika


Sautee in butter the zucchini innards, chopped mushrooms, onion, garlic, and sunflower seeds.Season with rosemary, basil, thyme

Slice 3 med-to-large zucchini in half lengthwise. Scoop out insides, leaving ¼” rim so the canoe stays intact.

Separately, beat 3 eggs. Mix with 1 ½ cups cottage cheese, ¼cup wheat germ, 3 Tablespoons tamari, dash worcestershire, a couple shakes Tabasco, 1 cup grated cheddar, 1 cup cooked soybeans (Trader Joes has them read to go in the veggie case) and/or brown rice. Add the sauteed vegetables.

Stuff the canoes generously. Sprinkle with paprika

Bake 40 min at 350°F

Optional: serve topped with extra grated cheese or sour cream.

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