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Stuffed zucchini
1 serving
Peel the zucchini, cut off the tops ("caps") and carefully remove some of the flesh with seeds, leaving fairly thick walls. Mix the sauce in which the courgettes were stewed with sour cream and raw eggs, put on a heat and cook over a low heat, stirring until thickened (do not bring to a boil so that the egg whites do not curl). Pour a little of this sauce over the courgette, and serve the rest in a saucepan.
Peel the zucchini, cut off the tops ("caps") and carefully remove some of the flesh with seeds, leaving fairly thick walls. Mix the sauce in which the courgettes were stewed with sour cream and raw eggs, put on a heat and cook over a low heat, stirring until thickened (do not bring to a boil so that the egg whites do not curl). Pour a little of this sauce over the courgette, and serve the rest in a saucepan.
parsley greens - 1 tbsp. spoon, dill - 1 tbsp. spoon, squash - 1 kg, salt to taste, flour - 1 tbsp. spoon, vegetable oil - 5 tbsp. spoons
