In warm milk stir the yeast, sugar and salt. Leave in a warm place for 20 minutes.
Then coming up in the yeast add the egg and vegetable oil, mix well.
Parts add flour, knead the dough.
Put the dough for 1 hour to approach.
Prepare the stuffing.
Onions cut into small pieces.
Fry the onion in vegetable oil until it becomes transparent.
Add minced meat, crushed garlic, grated zucchini, salt and tomato paste. Stir.
Fry on a small fire until the liquid evaporates.
In the finished meat filling add finely chopped herbs.
Punch down the risen dough.
Divide into 6 parts.
Each piece of dough to roll out into an oval with a thickness of 0.5 cm.
Put the meat filling.
From tomatoes to remove the liquid part of the seed. The dense flesh of the tomato cut into small pieces and put on top of the meat filling.
Sprinkle with grated cheese.
Tuck the edges of the dough.
Pinch on both sides, forming the boats.
Lay out the formed boats on a baking sheet covered with parchment.
Leave for 20 minutes for proofing.
Coat the dough with egg and bake in the oven until Browning, about 25-30 minutes at 180 degrees.