Shells to boil in boiling water for 5 minutes. Minced chicken fry in olive oil, salt (because I have it all stuck together in big lumps, I had them milled in a blender). Mushrooms finely chop and fry, add part of the finely grated zucchini. Mix minced chicken with mushrooms, add sour cream, put out.

Meanwhile, the tomatoes grind in a blender, add the remaining zucchini, salt and saute, sprinkle of Provencal herbs.

Shells filled with chicken and mushroom with minced meat, put into a form. If the stuffing is left, add it to tomato sauce.

Pour the dish with the sauce, place back in the oven for half an hour bake at a temperature of about 180*C.