Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Casserole of baby zucchini stuffed with ground meat - koussa ablama is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something which I have loved my whole life. They’re nice and they look fantastic.
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 ingredients. You can have casserole of baby zucchini stuffed with ground meat - koussa ablama using 13 ingredients and 10 steps. Here is how you can achieve that.
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
- Take 1 tablespoon tomato paste, dissolved in 1 cup of water
- Get 1 teaspoon salt
- Prepare 3/4 cup vegetable oil, for frying
- Prepare For the stuffing:
- Make ready 250 g coarsely ground beef
- Take 3 onions, finely minced
- Get 3 tablespoons pine nuts
- Prepare 4 tablespoons vegetable oil
- Get 1 teaspoon salt
- Take 1/4 teaspoon pepper
- Make ready 1/4 teaspoon cinnamon
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. See great recipes for Casserole of baby zucchini stuffed with ground meat - koussa ablama too! In a deep bowl, mix the stuffing ingredients together. To make it vegetarian, I substitute chopped mushrooms for ground meat, to great effect.
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.
Add the stuffed zucchini and any meatballs and bring to the boil. Stuffed Zucchini is the recipe you will need with the coming season. 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. This particular zucchini was bequeathed to me (as such things usually are) by a friend's mother.
So that is going to wrap it up for this special food casserole of baby zucchini stuffed with ground meat - koussa ablama recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
