Courgettes are scraped, cut to half and dug with a spoon. Arrange in pan and add salt lightly. Fill with the stuffing: finely cut onion stew until soft, add the meat, rice and some grated courgettes interior. Make up water and simmer until the rice swell. Add chopped dill, and stir the mixture filled courgettes. Around them, pour a glass of water and roast in a preheated oven. It can be eaten with a sauce of yogurt, garlic and dill.