Courgettes are scraped, cut into two halves and carve with a small spoon. Salted inside and outside and fry until golden color. Chop finely and stew on low heat in vegetable oil. Add rice and fry until translucent. Then put the tomatoes, parsley and dill, chopped, salt, red pepper and a little warm water. Add salt mixture and stirred. Zucchini filled with rice mixture crashing from the hole in the flour and bake in moderate oven or cook on low heat. Finally, pour the sauce, made from toasted flour, eggs and yogurt.