Zucchini and Apple Pudding


125 g zucchini
75 g apples
25 g milk
15 g butter
1 egg
10 g sugar
15 g farina
30 g sour cream

Peel, grate, and braise zucchini with milk and 10 g of butter until half-done, add grated apples, sugar, and braise 5 more minutes, then add farina, keep the pot covered on a side of the stove 5-10 minutes, then cool slightly. Add egg yolk, and then carefully fold in whipped egg white, transfer into a buttered mold and bake in a preheated oven. Serve with sour cream.

This recipe is for patients with liver disease.

Zucchini Stuffed with Meat


2 medium zucchini
200 g/8 oz boneless meat
1/2 cup rice or millet
1 onion
2 tbsp sour cream
2 tbsp tomato paste
1 tbsp flour
1 tbsp butter

Make stuffing just like for “Holubtsi“. Peel and cut each zucchini into 4-5 pieces across. Remove seeds with a teaspoon, put prepared zucchini into a well-oiled baking pan or a skillet, and stuff with stuffing. Slightly saute tomato paste, then add sour cream mixed with flour and a cup of water. Season zucchini with salt, add prepared tomato and sour cream sause and bake in a preheated oven 30-40 minutes. Sprinkle with chopped dill just before serving.