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Peel a squash, grate it and cut it in half.
We turn the pumpkins face down to drain.
Finely chop the onion and heat it in a little oil, when it becomes transparent add the carrot given by the grater, let it harden a little together, then add 1/2 of the pumpkin core (I ground it with the blender).
Let it cook for about 5 minutes, then add the minced meat and heat a little more, then add 100 ml of tomato juice and spices to taste.
Bring to the boil and then turn off the heat and add the chopped dill and parsley and mix.
In each half of the zucchini we add the meat composition, on top of the grated cheese.
I placed slices of zucchini on top.
In a heat-resistant pan add the remaining tomato juice, salt, basil pepper, stuffed zucchini.
Cover with aluminum foil and put in the preheated oven.
After 15 minutes we take the foil and leave it for another 10 minutes, until it browns nicely.