Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Casserole of baby zucchini stuffed with ground meat - koussa ablama is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something that I’ve loved my whole life.
These are stuffed with either meat and spices, meat and rice, or rice and herbs for a vegan version. I'm going out to harvest my koussa zukes. They are a lovely small size like those in your photo. Just had some zucchini stir-fry for the dinner.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:
- Make ready 1 kg baby zucchini, washed
- Take 3 tomatoes, cut in slices
- Make ready 1 tablespoon tomato paste, dissolved in 1 cup of water
- Get 1 teaspoon salt
- Get 3/4 cup vegetable oil, for frying
- Make ready For the stuffing:
- Make ready 250 g coarsely ground beef
- Get 3 onions, finely minced
- Get 3 tablespoons pine nuts
- Take 4 tablespoons vegetable oil
- Prepare 1 teaspoon salt
- Take 1/4 teaspoon pepper
- Prepare 1/4 teaspoon cinnamon
Add another layer same as before. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Really great recipe, I make it once a week. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking.
Steps to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:
- 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.
- 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.
- Stir in the meat, pepper, cinnamon and salt. Cook for 10 min until the meat is done. Remove from heat and let it cool.
- Stuff the zucchini, making sure they are fully stuffed.
- 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.
- Preheat the oven to medium heat.
- 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.
- Add 1 teaspoon of salt and bake in the oven for 30 min or until the sauce thickens.
- Serve hot with vermicelli rice.
- Note: You can find the recipe 'vermicelli rice' under my profile.
Really great recipe, I make it once a week. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. See great recipes for Casserole of baby zucchini stuffed with ground meat - koussa ablama too! In a deep bowl, mix the stuffing ingredients together. To make it vegetarian, I substitute chopped mushrooms for ground meat, to great effect.
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