How to make
Cut the cleaned zucchini into two halves. Carve them out like cups and lightly salt them. Chop the onion and fry it in oil. Add the rice and fry for a few more minutes. Add the finely chopped tomatoes. Pour in broth (1:1).
Once the rice absorbs the liquid, add the roux to the minced meat. Add salt and season with dill and black pepper. The resulting mixture is filled into the zucchini. Dip the openings in flour. Arrange in a baking dish, pour in broth and roast.
Beat the yoghurt, flour and the eggs into a separate container and dilute with the juice from the finished dish. Beat the mixture on the fire until it thickens and then pour it over the zucchini.
Upon presenting the dish, smear it with the oil in which you fried the carrot, then sprinkle it with finely chopped dill.
