Stuffed zucchini (10-12 servings)

10 servings


Squash is cleaned, cut in half along, and pulp is taken out with a sharp knife. Rinse again and allow to drain with water. The rice must be filled with water. Cut the carrots into small cubes and fry lightly, cut 4 onions into cubes and fry until pink. Diced parsley root and parsley greens are placed raw in the mince. Rice, carrots, parsley, onions, ground meat are put in a bowl, some water is added. Sauce is prepared. Fat is poured into a large cauldron, finely 1 onion, some carrots are cut, a pinch of rice, ground meat and chopped cores are placed. All this is fried, water is added, salted, pepper and allowed to boil. Minced meat is put in the prepared halves of courgettes, given that rice will have to increase in volume. In the cooled sauce, the zucchini is laid upside down, put on a small fire and boiled until the rice is ready. By that time, the sauce will boil a little. Then tomato paste is diluted, seasoned, squash is poured and allowed to boil for 15 minutes. Zucchini is laid out in deep salad bowls along with gravy. Sour cream is served to the table. Instead of tomato paste, sour cream can be put in the sauce so that the courgettes are dietary.