Zucchini stuffed with minced meat and vegetables

We wash the zucchini, dry it, cut off the tips. Cut the fruits into circles three to four centimeters thick. If you are using mature zucchini, it is better to cut off the skin, as it is rough. Take out the core with a spoon and grind. If the zucchini has already formed large seeds, they need to be removed, and the remaining pulp is finely chopped with a knife. Grease a baking tray with vegetable oil and place prepared zucchini rings on it.

To prepare the filling, peel, rinse and dry onions and carrots. Chop the onion into small pieces with a knife, rub the carrots on a coarse grater. Heat a small amount of vegetable oil in a frying pan and fry the chopped onion in it until translucent. Add the prepared carrots, mix and saute until the carrots are soft. After the carrots are soft, add the chopped zucchini pulp, mix and simmer for a couple of minutes. At the end of cooking, add salt and black pepper to taste. Let the sautéed vegetables cool until warm and mix them with raw minced meat. If necessary, you can additionally salt the prepared filling.

We put the filling quite tightly in each ring of the zucchini. Put a small amount of sour cream on top of the filling. Cut the cheese into thin translucent slices. We put on a slice of cheese on top of sour cream.

Preheat the oven to a temperature of 200 degrees. We put a baking sheet with prepared stuffed zucchini on a medium level in a hot oven and bake for about half an hour, until the zucchini becomes soft, the filling is baked, and a golden brown crust does not form on the surface. Serve hot, sprinkle with chopped herbs if desired.