How to Prepare Perfect Casserole of baby zucchini stuffed with ground meat - koussa ablama
by Abbie Buchanan
Casserole of baby zucchini stuffed with ground meat - koussa ablama
Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. It is one of my favorites. This time, I will make it a little bit tasty. 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 meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. 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 baby zucchini, washed
Prepare tomatoes, cut in slices
Get tomato paste, dissolved in 1 cup of water
Make ready salt
Get vegetable oil, for frying
Get For the stuffing:
Prepare coarsely ground beef
Get onions, finely minced
Make ready pine nuts
Take vegetable oil
Make ready salt
Get pepper
Make ready cinnamon
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.
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