- Sour Cream - 100 Grams
- Long grain rice - 100 Grams
- Ground pepper - 0,25 teaspoons
- Courgettes - 500 Grams
- Green onions - 30 Grams
- Parsley - 20 Grams
- Onions - 1 Piece
- Beef minced - 300 Grams
- Salt - 3/4 Teaspoons
- Cream - 100 Milliliters
1. Until half cooked we boil rice, water is drained. While rice is boiled, we do the rest. We cut the young zucchini across, parts for five or six, after a spoon or a table knife we take out the pulp from each part. Should get the glasses. 2. In a blender, together with herbs and onions, grind the pulp selected from zucchini. 3. Add the resulting composition to the stuffing. 4. Now here you need to add pepper, salt and cooked until half-ready rice. Mix everything until smooth. 5. The resulting stuffing densely fill the cups of courgettes. We prepare the baking dish and put the filled zucchini there. 6. We combine together sour cream and cream and pour the courgettes with this mixture. We warm the oven to a temperature of one hundred and ninety degrees and send it for thirty or thirty-five minutes to bake. Then we take it out. The dish is ready.
Servings: 6