*Slice 3 medium zucchini (or summer squash) in half lengthwise. Scoop out insides, leaving ¼” rim so canoe stays intact.
*Saute in butter: chopped zucchini innards
½ lb. chopped mushrooms
a large, chopped onion
1 clove crushed garlic
2 Tbsp. sunflower seeds
*Season with Rosemary, Basil, and Thyme
*Beat 3 eggs. Mix with 1 ½ c. cottage cheese, ¼ c. wheat germ (optional), 3Tbsp. tamari (soy) sauce, dash Worcestershire sauce, a couple shakes Tabasco sauce, 1 c. grated cheddar, 1 c. cooked brown rice, and pre-cooked flavorful meat-pork pares well (optional). Add the sautéed vegetables. Stuff the canoes generously. Sprinkle with paprika. Bake 40 min. at 350 F. Serve topped with extra grated cheese or sour cream. Found in The Moosewood Cookbook, Mollie Katzen.