Stuffed zucchini
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I washed the pumpkins, cut the lid and scooped them with a spoon, then scalded them for 2-3 minutes in salted water.
Mix the minced meat with finely chopped onion, chopped zucchini core, egg, salt, pepper and green parsley. Pumpkins are filled with this composition.
In a heat-resistant bowl put the tomato sauce, a little olive oil, the crushed garlic and the larch, I left it whole, just enough to give flavor and on top of the stuffed pumpkin-
Cover the oven with the lid and bake for 35-40 minutes, if necessary add a little water.
I served them with horseradish sauce.
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