1 kg medium size zucchini squash
1 tablespoon margarine
1 teaspoon salt
3 large tomatoes or 50 gr tomato paste

500 gr minced veal
2 medium size onions
3/4 cup rice
1 soupspoon dill, chopped
1/2 teaspoon black pepper
1 soupspoon dill, chopped
1 tablespoon salt

– Chop the onions. Add all the other ingredients and mix them well. This filling is not as tasty as the others, but it is lighter and easier to prepare.
– Choose short and rather thick zucchinies. Peel them and cut the ends off. If they are too large, cut them in half. Cut out conical caps from the larger end of each one. Hollow them out with a knife, taking care not to pierce them.
– Stuff them with the meat filling and close the open ends with the caps.
– Place them in a flat pan. Add margarine and 1 glass of water. Cover and cook on medium heat for 20 minutes.
– Add 1 tablespoon of salt, tomatoes peeled and cut into small pieces (or the tomato paste dissolved in 1/2 cup of water) and 2 glasses of water. Cover and cook on medium heat for 20 minutes more, until they are tender.
– Arrange them in a serving dish and decorate with dill leaves.


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