Wash and clean the zucchini.
Cut and remove the core with a long-tailed teaspoon.
Until they are filled with the meat composition, add a little salt and leave them upside down to drain on a towel.
Peel an onion, cut it into scales and cook it in oil until it becomes transparent, then add a part of the core taken from the pumpkin, the meat, the pepper and let them cook a little.
We stop the fire and let it cool.
Add the egg and spices.
Add the finely chopped greens and knead well.
Fill the zucchini with meat, place a slice of tomato on top.
Arrange in a pan greased with oil.
Put the rest of the core among the stuffed pumpkins and pour the tomato juice.
Put in the oven (or it can be boiled on the fire).
Add warm water if needed.
Serve with sour cream.