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

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We hope you got insight from reading it, now let’s go back to casserole of baby zucchini stuffed with ground meat - koussa ablama recipe. You can cook casserole of baby zucchini stuffed with ground meat - koussa ablama using 13 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Casserole of baby zucchini stuffed with ground meat - koussa ablama:
  1. Use 1 kg baby zucchini, washed
  2. You need 3 tomatoes, cut in slices
  3. Take 1 tablespoon tomato paste, dissolved in 1 cup of water
  4. Provide 1 teaspoon salt
  5. Get 3/4 cup vegetable oil, for frying
  6. You need For the stuffing:
  7. Provide 250 g coarsely ground beef
  8. You need 3 onions, finely minced
  9. Provide 3 tablespoons pine nuts
  10. Use 4 tablespoons vegetable oil
  11. Provide 1 teaspoon salt
  12. Use 1/4 teaspoon pepper
  13. Use 1/4 teaspoon cinnamon
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.

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. 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. A casserole is more than the sum of its parts. A casserole is peak comfort, a tried-and-true, feel-good dish that contains all of the world's best things.

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