Stuffed Zucchini in Tomato-Sour Cream Sauce
This dish is characterized by the tenderness of the vegetables and the juiciness of the aromatic minced meat. Eggplants or zucchinis can be used as a base, and rice or potatoes can be served as a side dish. The recipe is designed for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- small zucchini 1
- minced meat 300 g
- milk 200 ml
- bun
- tomato sauce 300 g
- sour cream 300 g
- greens to taste
- salt
- pepper
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Instructions
Step 1 of 10
Soak the bun in milk.
Step 2 of 10
Squeeze out the soaked bun and add it to the minced meat. Add salt and pepper.
Step 3 of 10
Cut the zucchini into rounds approximately 1–2 cm thick (peel old fruits beforehand).
Step 4 of 10
Remove the core from each round.
Step 5 of 10
Combine the sour cream with the tomato sauce.
Step 6 of 10
Pour the resulting sauce into a baking pan (the author used size 20×30 cm).
Step 7 of 10
Place the zucchini on top of the sauce.
Step 8 of 10
Form small balls from the minced meat, place them into the zucchini and put in the oven. Bake at a temperature of 180 degrees for 35–40 minutes.
Step 9 of 10
Chop the greens.
Step 10 of 10
Before serving, drizzle the dish with the sauce it was cooked in and sprinkle with greens.
