Cream Cheese Stuffed Zucchini

In this Mexican style stuffed zucchini (calabazas rellenos) recipe the zucchini are stuffed with a mixture of cream cheese, sauteed minced onion, and chopped zucchini and topped with sour cream and paprika.

Ingredients

- 6 medium size zucchini
- 1 (3 ounce) package of sour cream
- 2 tablespoons of minced onion, sauteed
- 1/2 teaspoon of salt (or to taste)
- 1/4 teaspoon of pepper (or to taste)
- 1 cup (1/2 pint) of sour cream
- Paprika for garnish

Instructions

Preheat oven to 325 degrees F. Bring water to a boil in Dutch oven or other pan large enough to hold 6 whole zucchini and enough water to cover them. When the water is boiling, drop in the six zucchini, reduce the heat, and simmer until they are nearly, but not quite, tender, usually about 10 minutes. Allow them to cool. Cut each zucchini in half the long way and scoop out the seeds and place the seeds in a small bowl. Mix the seeds with the cream cheese, sauteed minced onion, salt and pepper. Arrange the zucchini halves in a buttered baking dish. Stuff them with the cream cheese mixture dividing the mixture evenly. Spoon the sour cream over the tops of the zucchini, again dividing the mixture evenly. Sprinkle paprika over the top of the sour cream. Bake the stuffed zucchini in a 325 degree oven for about 10 minutes and serve immediately.