How to Prepare Speedy Casserole of baby zucchini stuffed with ground meat - koussa ablama

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. One of my favorites. This time, I will make it a little 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 in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something that I have loved my whole life.

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

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

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

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.

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