5 med. zucchini
Water
3 tbsp. minced onions
1 c. chopped mushrooms
2 tbsp. oil
1/2 tsp. salt
Dash of cayenne
1/4 tsp. cumin
6-8 oz. cream cheese
1 c. sour cream
2-3 egg yolks
Parsley, chili powder, cherry tomatoes

Preheat oven to 325 degrees. Serves 5 to 8.

Select fresh, firm, medium size zucchini (6" - 8"). Put in a pan with enough boiling water to cover. Cook about 10 minutes or until barely tender. Lift carefully from pan and let cool in cold water; drain, slice in half lengthwise and scrape out seed cavities into bowl.

Saute minced onions with chopped mushrooms in oil. Drain mushrooms, saving the juice for a soup and mix with seasonings, scraped zucchini and cream cheese. Stuff zucchini halves with seasoned cream cheese and mushrooms and put in oven proof serving dish, lightly oiled. Combine sour cream with egg yolks. Spread on each half and bake for 15 to 20 minutes. Garnish with parsley, a little chili powder and cherry tomatoes.