Recipe of Casserole of baby zucchini stuffed with ground meat - koussa ablama in 32 Minutes for Young Wife

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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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 get started with this recipe, we have to first prepare a few components. You can cook casserole of baby zucchini stuffed with ground meat - koussa ablama using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:

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

Instructions 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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