Stuffed Zucchini

Ingredients

—	Тиквички 4 броя
—	Яйца 4 броя
—	Сирене 250 грама
—	Моцарела твърда (1/4)
—	Копър 1/2 връзка
—	Чесън 4 скилидки
—	Лук 1 брой шалот
—	Олио 1/3 чаена чаша
—	Кашкавал 100 грама - за поръска
—	4 с. л. течна или заквасена сметана
—	По желание 2 домата - обелени и с отстранени семена

The first step in the recipe for stuffed zucchini with cheese and eggs is preparing the zucchini. Choose medium-sized zucchini. Cut them lengthwise so that you get boats, then use a spoon or knife to hollow out the core of the boats.
In a large pan or pot heat the oil and add the cleaned and finely chopped onion and garlic. Stir for about 1-2 minutes, then add the flesh of the zucchini. Stir well and leave the mixture on the stove until the water from the zucchini evaporates. Optionally add the cherry tomatoes finely chopped. Remove the pan from the stove and add the crumbled cheese, the beaten eggs and the finely chopped dill to the mixture. And the cream.
Optionally you can drop the hollowed-out zucchini into boiling salted water for about 10 minutes.
Arrange the zucchini boats in a large baking tray, salt each boat with a pinch of salt, then fill them with the prepared stuffing. Add one teacup of hot water to the tray. Bake the stuffed zucchini with cheese and eggs in an oven preheated to 200 degrees until they take on a light golden color (about 30 minutes). Optionally you can sprinkle the stuffed zucchini with cheese and eggs with grated kashkaval and bake for another 3-4 minutes.