Step-by-Step Guide to Prepare Super Quick Homemade Casserole of baby zucchini stuffed with ground meat - koussa ablama

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Zucchini and carrots team up with seasoned stuffing cubes and some sour cream to make this delicious side dish casserole. Put the zucchini rounds into a medium saucepan and cover with water. MamaInTheKitchen. ابلما كوسا باللبن بطريقه جديده وصحيه بدون قلي الكوسىkoussa ablama bi laban. الكوسى باللبن Zucchini stuffed with minced meat and cooked with yogurt. These are stuffed with either meat and spices, meat and rice, or rice and herbs for a vegan version.

To begin with this recipe, we have to 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 cook that.

The ingredients needed to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:

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

Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Really great recipe, I make it once a week. 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.

Instructions 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.

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. This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.

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