Zucchini with Cheese and Garlic Sauce

Wash and dry the vegetables. Slice the zucchini into thin rounds, making one cut partway through and the second cut all the way through, resulting in double slices connected at the base.

Grate the hard cheese using a fine grater. The finer the cheese is grated, the easier it will be to stuff the zucchini.

For the batter, add a pinch of salt to the eggs and beat them with a fork. You can add a little ground black pepper if desired.

Carefully stuff the double slices with the cheese.

Preheat a skillet over medium-high heat and grease it with a teaspoon of vegetable oil.

First, dredge the cheese-stuffed slices in starch (you can substitute flour), then dip them in the egg and place them in the skillet. Fry on each side for 1-1.5 minutes until golden brown.

For the sauce, chop a small bunch of dill, finely mince the garlic cloves, and mix with sour cream. Add a pinch of salt and stir well.