Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare 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 unique. This is gonna smell and look delicious.
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. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top.
Casserole of baby zucchini stuffed with ground meat - koussa ablama is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook casserole of baby zucchini stuffed with ground meat - koussa ablama using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:
- Prepare baby zucchini, washed
- Take tomatoes, cut in slices
- Take tomato paste, dissolved in 1 cup of water
- Make ready salt
- Take vegetable oil, for frying
- Take For the stuffing:
- Get coarsely ground beef
- Take onions, finely minced
- Take pine nuts
- Make ready vegetable oil
- Get salt
- Take pepper
- Make ready cinnamon
Ground beef and zucchini make a great pairing is this surprisingly light casserole. 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. Add the stuffed zucchini and any meatballs and bring to the boil. Stuffed Zucchini is the recipe you will need with the coming season.
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.
Finally we left the freezing days behind and we will be having freshest tomatoes This stuffed zucchini with ground meat and rice is in our top ten list of our kitchen. As I wrote before, zucchini is not our favorite vegetable and we. 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.
So that’s going to wrap this up with this exceptional food casserole of baby zucchini stuffed with ground meat - koussa ablama recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
