Selects 2 or 4 identical zucchini. Washed and cut to length first, then across. Must occur 8 equal parts, approximately 15 cm long. Carving is their core. Received boats salting. Part of the heated sunflower oil, under cover stew chopped onion. Once lightly browned, add chopped core of zucchini, grate carrots, celery and tomato. The mixture fry until tender and the fat remains. Salt. Finally, put the chopped garlic and dill. Pumpkin boats drain the juice, which are released after salting. Place a skinless sausage and cover with vegetable filling (maybe the opposite - to put stuffing on top and skinless sausage or mixed vegetables with chopped pieces of skinless sausage). Optional filling can be sprinkled with breadcrumbs. Arrange in a baking dish in which pour water enough to cover 1-2 mm bottom. With the remaining sunflower oil pour edges of courgettes (not the stuffing). Tray is screwed tightly foil. Bake in preheated oven at 250 C. After courgettes are soft, fthe oil is removed and dopichat until browned. Finally, sprinkle with grated cheese in large pieces and dopichat another 2-3 minutes. Instead skinless sausages can be used meatballs ready (as the original recipe), sliced ​​sausage, boiled or roasted meat, minced meat. Likewise can be made boats from eggplants.