5-6 zucchini, rice 100 g, butter 150 g, onion 1 head, meat broth 1 l, sour cream 200 ml, flour 1/2 tbsp, milk 1/2 cup, parsley and dill, salt and ground white pepper to taste.

Peel young and fresh zucchini, scald with boiling water, cut into slices 3-4 mm thick, put on a sieve and drain. Dip zucchini in butter. Fry the washed rice, without browning, in oil with finely chopped onion, then pour hot meat broth, pepper and put in the oven for 25-30 minutes. Alternately place zucchini and cooked rice in a greased saucepan so that rice is on top. Mix flour with vegetable oil, dilute with milk and sour cream and pour over zucchini with rice with the resulting sauce. Cover the saucepan with a lid and place in the oven for 15 minutes. Pilaf is served hot, with finely chopped parsley and dill.