Meat cut into pieces. The author recommended another and beat lightly, but at the time I was not so that very much, so I just cut as goulash. (moreover, this form of meat was very comfortable). Yeah, I almost forgot, please, put a saucepan of water to vermicelli. Now it (the meat) needs a quick fry. Good heat the pan with oil and, turning the meat, quickly - quickly lightly fry. In the roasting process slightly prisolit and pepper ( I use a mill in which a set of pepper).

The next step cook the noodles. Water salt and be sure to add a tablespoon of vegetable oil. Vermicelli is discharged into boiling water and cook (помешивая0. Cook USUALLY (I love when the pasta is not overcooked ), drain in a colander.

Now zucchini (peeled) grate

But the finish line. In refractory form (glass is better), spread the meat

Now zucchini. It prisolit a little (very little). When I laid out the zucchini, I got the idea to cook for dinner (if my kids don't want to eat THIS amount of zucchini), but fears were unfounded :-)

Now the final layer of vermishelka.

The final touch - smetana fill. If the sour cream is thick, add some water, but better water is not zealous. Add seasonings ( I take on the market of Eastern mix, and her and curry, and paprika, and dried tomatoes, and...) in the cream. If you zucchini is not salted - can be prisolit sour cream. Now this fragrant mixture pour our dish ( I did a regular table spoon).

Now cover with a lid and... in the cold (!) the oven. First temperature I put 220 degrees, 15 minutes down to 170gr. All and baked another 40 minutes. A total of 55-60 minutes. (the dark spots in the pictures is dried tomatoes)