Hey everyone, hope you’re 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 food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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.
Casserole of baby zucchini stuffed with ground meat - koussa ablama is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first 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 cook it.
The ingredients needed to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:
- Take 1 kg baby zucchini, washed
- Prepare 3 tomatoes, cut in slices
- Get 1 tablespoon tomato paste, dissolved in 1 cup of water
- Get 1 teaspoon salt
- Make ready 3/4 cup vegetable oil, for frying
- Take For the stuffing:
- Get 250 g coarsely ground beef
- Take 3 onions, finely minced
- Take 3 tablespoons pine nuts
- Get 4 tablespoons vegetable oil
- Get 1 teaspoon salt
- Make ready 1/4 teaspoon pepper
- Get 1/4 teaspoon 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. 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.
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.
Watch how to make layered zucchini casserole with meat sauce In this dish that hails from the wonderful Turkish cuisine, raw zucchini slices are covered with a think layer of juicy ground meat sauce, sprinkled with lots of fresh dish, then sent in the oven to bake until the zucchini. The zucchini are hollowed out and the flesh fried along with leeks. This is combined with the couscous and baked in the zucchini shells with a simple, lemony tomato sauce. A bit of feta, parsley, and breadcrumbs for garnish and you've got a delicious vegetarian main course, or serve half-portions as. Stuffed Zucchini is the recipe you will need with the coming season.
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