Cut the squash into pieces with a width of 2-3 cm. Cut out a teaspoon of the core. Put in a bowl, sprinkle with salt and sprinkle with olive oil. Next, prepare the stuffing and sauce.

In a glass of milk (room temperature) add the tomato blend of herbs and stir, the consistency is not runny sauce.

Stuffing (mashed; add salt and pepper to taste) spread the zucchini on top of sauce, the circle of tomatoes and into the preheated oven for 50 minutes. 5 minutes until cooked sprinkle with grated cheese. Bon appetit)