Hello everybody, hope you are having an incredible 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:
- Get baby zucchini, washed
- Get tomatoes, cut in slices
- Prepare tomato paste, dissolved in 1 cup of water
- Prepare salt
- Prepare vegetable oil, for frying
- Prepare For the stuffing:
- Take coarsely ground beef
- Get onions, finely minced
- Take pine nuts
- Prepare vegetable oil
- Make ready salt
- Get pepper
- Get 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.
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.
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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