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

Casserole of baby zucchini stuffed with ground meat - koussa ablama. These are stuffed with either meat and spices, meat and rice, or rice and herbs for a vegan version. I'm going out to harvest my koussa zukes. They are a lovely small size like those in your photo.

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. You can have Casserole of baby zucchini stuffed with ground meat - koussa ablama using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Casserole of baby zucchini stuffed with ground meat - koussa ablama

1. Prepare 1 kg of baby zucchini, washed.
2. Prepare 3 of tomatoes, cut in slices.
3. You need 1 tablespoon of tomato paste, dissolved in 1 cup of water.
4. It's 1 teaspoon of salt.
5. Prepare 3/4 cup of vegetable oil, for frying.
6. It's of For the stuffing:.
7. It's 250 g of coarsely ground beef.
8. Prepare 3 of onions, finely minced.
9. You need 3 tablespoons of pine nuts.
10. Prepare 4 tablespoons of vegetable oil.
11. It's 1 teaspoon of salt.
12. It's 1/4 teaspoon of pepper.
13. You need 1/4 teaspoon of 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. Zucchini Casserole is a no fuss dish that is delicious as a vegetarian entrée or a side dish for any meal. Baked Zucchini Casserole is basically effortless.

Casserole of baby zucchini stuffed with ground meat - koussa ablama instructions

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..

Pre-cooking the zucchini a little bit (and using whole cherry tomatoes instead of sliced tomatoes) keeps the casserole from becoming watery. Prepare baking dish by smearing butter on bottom and sides. Add another layer same as before. To make it vegetarian, I substitute chopped mushrooms for ground meat, to great effect. Add the stuffed zucchini and any meatballs and bring to the boil.

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