This recipe is from the original Moosewood Cookbook.
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 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.