These Zuccanoes offer a unique twist on traditional stuffed vegetables, transforming simple zucchini into elegant “boats” for a hearty morning meal. The filling combines the earthy depth of cooked soybeans with the bright, fresh flavors of rosemary, basil, and thyme. Whether you prefer the protein punch of soybeans or the neutral texture of brown rice, this dish adapts to your taste. The zucchini halves are roasted until tender, while the filling remains moist and flavorful. Perfect for a leisurely weekend brunch or a satisfying vegetarian breakfast, this recipe brings a rustic, home-style charm to your table. It’s a delightful way to start the day with vegetables front and center, offering a balance of texture and taste that feels both comforting and sophisticated.
Zuccanoes
Description
These Zuccanoes offer a unique twist on traditional stuffed vegetables, transforming simple zucchini into elegant "boats" for a hearty morning meal. The filling combines the earthy depth of cooked soybeans with the bright, fresh flavors of rosemary, basil, and thyme. Whether you prefer the protein punch of soybeans or the neutral texture of brown rice, this dish adapts to your taste. The zucchini halves are roasted until tender, while the filling remains moist and flavorful. Perfect for a leisurely weekend brunch or a satisfying vegetarian breakfast, this recipe brings a rustic, home-style charm to your table. It&# 226;ÂÂs a delightful way to start the day with vegetables front and center, offering a balance of texture and taste that feels both comforting and sophisticated.Ingredients
Directions
-
Preheat the oven to 450ðF (230ðC).
-
Slice the zucchini in half lengthwise.
-
Scoop out the insides of the zucchini halves, leaving a 1/4-inch rim so the "canoes" stay intact. Chop the scooped-out insides.
-
In a skillet over medium heat, sauté the chopped zucchini insides with mushrooms, onion, garlic, and sunflower seeds until softened.
-
Season the vegetable mixture with rosemary, basil, and thyme.
-
In a bowl, beat the eggs.
-
Mix the beaten eggs with cottage cheese, wheat germ, tamari, Tabasco sauce, grated cheddar cheese, Worcestershire sauce, and the cooked soybeans or brown rice.
-
Fold the sautéed vegetables into the egg mixture.
-
Stuff the zucchini canoes generously with the filling.
-
Sprinkle the tops with paprika.
-
Bake for 40 minutes, or until the zucchini is tender and the filling is set.
-
Serve warm, topped with extra grated cheese or sour cream if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 80.0kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 16.1g6%
- Dietary Fiber 1.8g8%
- Sugars 1.8g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is adapted from "The Moosewood Cookbook" (1977).
For a vegan version, omit the eggs, cottage cheese, and cheddar cheese. You can substitute the eggs with a flax or chia "egg" and use a dairy-free cheese alternative.
If using brown rice, ensure it is fully cooked and cooled before mixing into the filling.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
The original recipe lists additional ingredients in the directions (mushrooms, onion, garlic, sunflower seeds, eggs, cottage cheese, wheat germ, tamari, cheddar, Worcestershire, Tabasco, rosemary, basil, thyme). These have been incorporated into the steps above. Adjust quantities to taste based on the size of your zucchini.
