“Zuc-Canoes” (Stuffed Zucchini)

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Ingredients:

  • 3 medium zucchini
  • 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

Directions:

  1. Slice zucchini in half lengthwise.
  2. Scoop out insides, leaving 1/4” rim so canoe stays intact.
  3. Sauté vegetables in butter (zucchini innards, mushrooms, onion, garlic).
  4. Mix together all ingredients with sautéed vegetables.
  5. Stuff the canoes generously.
  6. Sprinkle with paprika.
  7. Bake 40 minutes at 350 degrees.
  8. Serve topped with extra grated cheese or sour cream.

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