|Cooking time 50 minutes||Number of servings 12|
Thoroughly rinse zucchini and slice crosswise into 4-5 pieces. Carefully remove the core, leaving the bottom "bottom". To get small kegs.
Then prepare the vegetable stuffing raw vegetables. For this, onions, carrots, beets finely chop, add greens and all carefully mix.
Fill with stuffing zucchini. Then put them in a bowl and send to freeze.
Once the zucchini is frozen up, they can be neatly folded in bags or leave in the bowl - it is as you want.
Now the process of making our autumn harvesting. Take a heatproof dish, pull the zucchini out of the freezer and put them in a bowl.
In boiling water add the vegetable oil, sour cream, salt, pepper and pour this mixture of zucchini, completely covering them, sprinkle with grated cheese and place in the preheated oven for about 30 minutes.
You can cook everything much faster and easier, namely: take a pan, put it with zucchini on the fire, pour the dressing, bring to a boil, salt and cook for 20 minutes over medium heat. Turn off the oven and leave for 10-15 minutes.
Then the finished zucchini to put in the dish, sprinkle with chopped herbs and pour the remaining broth. And tasty vegetable side dish you have on the table.