Stuffed zucchini with cream cheese

Ingredients for 3 servings:

• 3 m.-large zucchini
• 300 g cream cheese (balance)
• 3 tomatoes
• salt and pepper
• Paprika powder
• Thyme, fresh
• possibly cooked ham if required
• Olive oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian or with ham possible – very light

Halve and hollow out the zucchini, chop the flesh into small pieces, and place it in a bowl. Season the hollowed-out zucchini with salt and pepper. Peel and chop the tomatoes, then add them to the zucchini flesh in the bowl. Add the cream cheese and season with pepper, salt, paprika, and fresh thyme. Mix everything well. Tip: You might also want to add diced cooked ham (if you want to make the zucchini more appealing to meat-eaters). Brush a baking dish with olive oil, add the zucchini, and fill with the mixture. Place in a preheated oven at 200°C (top/bottom heat) for 20-25 minutes. Serve with rice and tomato sauce.