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Zuccanoes (Stuffed Zucchini)

3 medium zucchini or summer squash sliced in half lengthwise.  Scoop out insides, leaving

¼” rim so canoe stays intact.

Zucchini innards, chopped

½ lb mushrooms, chopped

Large onion, chopped

1 clove garlic, minced

2 tablespoons sunflower seeds

1 bunch basil, parsley or other fresh herb, chopped

3 eggs, beaten

1 ½ cups cottage cheese

¼ cup wheat germ

3 tablespoons tamari sauce

Dash Worcestershire sauce

A couple shakes Tabasco sauce

1 cup grated cheddar

1 cup cooked brown rice


Sauté vegetables in butter (zucchini innards, mushrooms, onion, garlic).  Mix together all ingredients with sautéed vegetables.  Stuff the canoes generously.  Sprinkle with paprika.  Bake 40 minutes at 350 degrees.  Serve topped with extra grated cheese or sour cream.

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