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| Home -> [Vegetarian] -> [Zuccanoes Recipe] |
Zuccanoes
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Vegetarian |
Rating: |
0 |
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Ingredients:
| 3
| med | Zucchini | | 1
| cup | Cooked soybeans or brown | | | Rice | | 1/2
| lbs | Chopped mushrooms | | 1
| large | Chopped onion | | 1
| cl | Garlic, crushed | | 2
| tbsp | Sunflower seeds | | 3
| | Eggs | | 1 1/2
| cup | Cottage cheese | | 1/4
| cup | Wheat germ | | 3
| tbsp | Tamari | | 1
| cup | Grated cheddar cheese | | | Ds Worcestshire sauce | | | Ds Tabasco | | | Rosemary | | | Basil | | | Thyme |
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Procedures:
| 1 | Slice zucchini (or summer squash) in half lengthwise. | | 2 | Scoop out insides, leaving ? rim so so canoe stays intact. | | 3 | Saute in butter: chopped zucchini innards, mushrooms, onion, garlic, sunflower seeds and season with rosemary, basil, and thyme. | | 4 | Beat 3 eggs. | | 5 | Mix with 1 ?cups cottage cheese, the wheat germ, tamari, tabasco, grated cheese, soybeans or brown rice. | | 6 | Add the sauteed vegetables. | | 7 | Stuff the canoes generously. | | 8 | Sprinkle with paprika. | | 9 | Bake 40 min. at 450. | | 10 | Serve topped with extra grated cheese or sour cream |
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