Slice zucchini (or summer squash) in half lengthwise. Scoop out insides, leaving 1/4" rim so so canoe stays intact. Saute in butter: chopped zucchini innards, mushrooms, onion, garlic, sunflower seeds and season with rosemary, basil, and thyme. Beat 3 eggs. Mix with 1 1/2 cups cottage cheese, the wheat germ, tamari, tabasco, grated cheese, soybeans or brown rice. Add the sauteed vegetables. Stuff the canoes generously. Sprinkle with paprika. Bake 40 min. at 450. Serve topped with extra grated cheese or sour cream. From "The Moosewood Cookbook", 1977.
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 182 (53%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 550.8mg||169 %|
|Sodium 925mg||32 %|
|Potassium 670mg||18 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 8.1g|
|Protein 31.2g||45 %|
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Calories per serving: 341
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