Stewed stuffed zucchini

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Ingredients

• 3 vegetable marrow;
• 1 onion;
• 1 carrot;
• a few tablespoons of vegetable oil;
• 500 g of ground meat;
• 1-2 teaspoons of any seasoning for meat;
• salt - to taste;
• 2 tablespoons of flour;
• 2 tablespoons of tomato paste;
• 1 liter of water;
• 1 bunch of dill.
  
  

Preparation

Cut the courgettes across 2-4 pieces. Remove the resulting fungi from the resulting kegs. If there are seeds, discard them. Part of the pulp will go into the filling.

Cut the onion into small cubes and grate the carrots on a large grater. Lightly fry the onions in a frying pan with hot oil. Then add carrots and brown until golden brown.

Add ground meat seasoning, salt, roast and 3-4 tablespoons finely chopped zucchini. Stir well and add this mixture to the keg. Place them vertically in a large saucepan.

In a clean frying pan, warm 1-2 spoons of oil and stirring, stir fry until golden. Add the tomato paste and mix well. Pour in the water and, stirring, bring the sauce to a boil. If the frying pan is small, prepare the sauce in two sets, dividing the ingredients in half.

Pour tomato sauce zucchini almost to the brim and on medium heat bring it to a boil. Reduce heat and simmer the vegetables under the lid for 40 minutes. 5 minutes before the ready, sprinkle the stuffed zucchini with chopped dill.

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