Casserole of baby zucchini stuffed with ground meat - koussa ablama
Casserole of baby zucchini stuffed with ground meat - koussa ablama

Hey everyone, welcome to my recipe page.it is Kevin Morgan. Today, we’re going to make a distinctive dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Casserole of baby zucchini stuffed with ground meat - koussa ablama is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have casserole of baby zucchini stuffed with ground meat - koussa ablama using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:
  1. Make ready 1 kg baby zucchini, washed
  2. Take 3 tomatoes, cut in slices
  3. Prepare 1 tablespoon tomato paste, dissolved in 1 cup of water
  4. Get 1 teaspoon salt
  5. Get 3/4 cup vegetable oil, for frying
  6. Make ready For the stuffing:
  7. Prepare 250 g coarsely ground beef
  8. Make ready 3 onions, finely minced
  9. Make ready 3 tablespoons pine nuts
  10. Get 4 tablespoons vegetable oil
  11. Take 1 teaspoon salt
  12. Get 1/4 teaspoon pepper
  13. Make ready 1/4 teaspoon cinnamon
Steps to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:
  1. Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing.
  2. To prepare the stuffing: fry the pine nuts and onions in 4 tablespoons of vegetable oil until pine nuts are slightly roasted and the onions are soft.
  3. Stir in the meat, pepper, cinnamon and salt. Cook for 10 min until the meat is done. Remove from heat and let it cool.
  4. Stuff the zucchini, making sure they are fully stuffed.
  5. In a saucepan, fry the stuffed zucchini in ¾ cup of vegetable oil, turning them every few minutes until both sides are slightly brown. Remove from oil and arrange them in a baking tray.
  6. Preheat the oven to medium heat.
  7. Put the tomato slices on top of the zucchini and pour over the dissolved tomato paste. Add enough water to cover the zucchinis and tomato slices.
  8. Add 1 teaspoon of salt and bake in the oven for 30 min or until the sauce thickens.
  9. Serve hot with vermicelli rice.
  10. Note: You can find the recipe 'vermicelli rice' under my profile.

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