How to make
Wash the zucchini and cut off the lids.
Scoop out the insides of the zucchini using a spoon.
Heat the oil in a pan and add the finely chopped zucchini pulp.
Stew in the oil.
Add the peeled and chopped tomato and the pressed garlic cloves.
Stir and remove from heat.
Cool briefly.
Add the white cheese, cottage cheese, finely chopped dill and beat one egg.
Stir and season with salt.
Fill the zucchini, by leaving room to add an egg.
Arrange the zucchini on a baking tray. Put the lids on. Spread the rest of the filling on the bottom of the tray.
Bake at 360°F (180°C).
When the stuffed zucchini start to change color, remove the tray and crack an egg into each one
Do not cover and bake until the egg is ready.
Serve the Round Stuffed Zucchini garnished with a dill sprig and yogurt.
Enjoy!
