Slice 3 medium zucchini in one-half lengthwise. Scoop our insides, leaving rim so canoe stays intact.
Saute in butter:
- chopped zucchini innards
- 1 lb. Chopped mushrooms
- 1 large chopped onion
- 1 clove crushed garlic
- 2 Tbsp. Sunflower seeds
Directions:
Season with rosemary, basil and thyme. Beat 3 eggs. Mix 1 1/2 cup cottage cheese, 3 Tbsp. Soy Sauce, dash Worcestershire sauce, a couple shakes Tabasco sauce, 1 cup grated cheddar, 1 cup cooked rice. Add sauteed vegetables. Stuff canoes generously. Sprinkle with paprika.
Bake 40 minutes at 350 degrees F. Serve topped with extra grated cheese or sour cream.
Serves 6.
By Trudy from Springfield, IL
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