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

Hey everyone, it is Kayley, welcome to my recipe page. Today, we’re going to prepare a special dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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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.

To get started with this particular recipe, we have to 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 that.

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

See great recipes for Casserole of baby zucchini stuffed with ground meat - koussa ablama too! 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.

Step by Step 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.

Add another layer same as before. 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. This zucchini chicken enchilada casserole has all of the enchilada flavors without the grains or dairy! Why I Love This Zucchini Chicken Enchilada Casserole.

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