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

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, How to Prepare Quick Casserole of baby zucchini stuffed with ground meat - koussa ablama. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Casserole of baby zucchini stuffed with ground meat - koussa ablama is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Casserole of baby zucchini stuffed with ground meat - koussa ablama estimated approx 1 hour.

To begin with this 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 cook it.

A refined dish where baby zucchini are filled with a mixture of ground meat and pine nuts then lightly fried and baked with tomato sauce. It is served with vermicelli rice.

Ingredients and spices that need to be Take to make Casserole of baby zucchini stuffed with ground meat - koussa ablama:

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

Steps 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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