Hey everyone, hope you’re having an amazing day today. 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 will make it a bit tasty. This will be really delicious.
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.
Casserole of baby zucchini stuffed with ground meat - koussa ablama is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular 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 it.
The ingredients needed to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:
- Take 1 kg baby zucchini, washed
- Make ready 3 tomatoes, cut in slices
- Get 1 tablespoon tomato paste, dissolved in 1 cup of water
- Get 1 teaspoon salt
- Take 3/4 cup vegetable oil, for frying
- Get For the stuffing:
- Make ready 250 g coarsely ground beef
- Prepare 3 onions, finely minced
- Prepare 3 tablespoons pine nuts
- Take 4 tablespoons vegetable oil
- Take 1 teaspoon salt
- Get 1/4 teaspoon pepper
- Make ready 1/4 teaspoon 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. Prepare baking dish by smearing butter on bottom and sides. Add another layer same as before.
Instructions 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.
To make it vegetarian, I substitute chopped mushrooms for ground meat, to great effect. Add the stuffed zucchini and any meatballs and bring to the boil. In a deep bowl, mix the stuffing ingredients together.. Ground Beef Stuffing Casserole, Easy Ground Beef Enchiladas, Ground Beef And Potato Gratin. This zucchini chicken enchilada casserole has all of the enchilada flavors without the grains or dairy!
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