1. 1 carrot
3. 1/4 medium sized onion
4. 150-200 g f boiled buckwehat
6. Finely sliced tomatoes
Lightly simmer the carrot, little mushrooms, and medium onion. After 5-7 minutes, add boiled buckwheat, continue to simmer while stirring gently. While our filling cools, cut the zucchini in half and use a spoon carefully to clean seeds. At the bottom in a dish, spread a thin layer of cheese filling, finely sliced tomatoes and ship in a preheated -180-200 ‘oven for about 15-20 minutes. Carefully spread on top another thin layer of cheese and send back to the oven for 5 minutes.