Zuccanoe Zuccanoe


  • 1 very big zucchini
  • chopped mushrooms
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons of sunflower seeds (you can also use sesame seeds)
  • seasoning: basil, rosemary, thyme
  • 3 eggs
  • 1 cup each of cottage cheese and grated cheddar cheese (2 cups in total)
  • 1/4 cup wheatgerm
  • 1-2 tablespoons soy sauce
  • Tabasco sauce
  • 1/2 to 1 cup brown rice
  • paprika


  1. Slice the zucchini lengthwise, scoop out the insides to leave about 1 cm intact and place them in a baking dish
  2. Saute the chopped zucchini insides with the garlic, onion, mushrooms and seasoning
  3. In a clean bowl, beat the eggs and add the cheeses, wheatgerm, soy sauce, Tabasco sauce, and rice.
  4. Add the sauteed zucchini mix to the egg mixture and stir well
  5. Use a spoon to fill the zucchini shells with the mix.
  6. Top the zuccanoes with sunflower seeds, paprika and a bit more tasty cheese.
  7. Cook in a 180 degree oven for about 30-40 minutes


  • The rice and mushrooms are optional – sometimes we include them and sometimes not.
  • If you have a really, really big old zucchini, the skin might be a bit tough. Put a cup or two of water in the bottom of the baking dish and cook on a lower heat for longer. You will still need to turn the heat up at the end to form a  nice, crunchy crust.

Source: Adapted from the ever-so-famous Moosewood Cookbook  by Mollie Katzen (1977), California: Ten Speed Press.

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