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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special 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 will be really delicious.

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

Zucchini and carrots team up with seasoned stuffing cubes and some sour cream to make this delicious side dish casserole. Sliced zucchini and shredded carrots team up to make this tasty casserole. Sprinkle lightly with salt, freshly ground black pepper, and a poultry seasoning blend.

To begin with this particular recipe, we must 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. Take 1 kg baby zucchini, washed
  2. Make ready 3 tomatoes, cut in slices
  3. Make ready 1 tablespoon tomato paste, dissolved in 1 cup of water
  4. Make ready 1 teaspoon salt
  5. Make ready 3/4 cup vegetable oil, for frying
  6. Take For the stuffing:
  7. Get 250 g coarsely ground beef
  8. Prepare 3 onions, finely minced
  9. Get 3 tablespoons pine nuts
  10. Get 4 tablespoons vegetable oil
  11. Prepare 1 teaspoon salt
  12. Get 1/4 teaspoon pepper
  13. Prepare 1/4 teaspoon cinnamon

See great recipes for Casserole of baby zucchini stuffed with ground meat - koussa ablama too! To make it vegetarian, I substitute chopped mushrooms for ground meat, to great effect. The koussa are usually served warm, and a dollop of yogurt goes wonderfully with them. Ground beef and zucchini make a great pairing is this surprisingly light casserole.

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.

Add the stuffed zucchini and any meatballs and bring to the boil. Watch how to make layered zucchini casserole with meat sauce In this dish that hails from the wonderful Turkish cuisine, raw zucchini slices are covered with a think layer of juicy ground meat sauce, sprinkled with lots of fresh dish, then sent in the oven to bake until the zucchini. The zucchini are hollowed out and the flesh fried along with leeks. This is combined with the couscous and baked in the zucchini shells with a simple, lemony tomato sauce. A bit of feta, parsley, and breadcrumbs for garnish and you've got a delicious vegetarian main course, or serve half-portions as.

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