Meat-filled dumplings

Cut off both ends of the zucchini (2 pcs) and slice it into rounds approximately 1.5 cm thick. Carefully remove the seeds from each round, freeing the center.

If the skin of the zucchini seems thick or tough, you can peel it off.

Next, place the prepared rounds on a baking sheet greased with vegetable oil.

Season the minced meat (300 g) and add your favorite spices (to taste), mixing thoroughly. Fill the center of each zucchini round with the resulting mixture, gently pressing it down with a spoon.

On top of the filling, place slices of tomatoes (150 g).

Grate the cheese (50 g) on a fine grater and mince the garlic (2 cloves). Mix them with sour cream (100 g) and add a little salt. Evenly distribute this mixture over the tomatoes on each zucchini.

Send the baking sheet with the rounds into a preheated oven at 180°C and bake for 40 minutes. The dish is ready when the zucchini becomes soft and the cheese is golden brown.