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We hope you got insight from reading it, now let’s go back to casserole of baby zucchini stuffed with ground meat - koussa ablama recipe. You can have casserole of baby zucchini stuffed with ground meat - koussa ablama using 13 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Casserole of baby zucchini stuffed with ground meat - koussa ablama:
- Use 1 kg baby zucchini, washed
- Provide 3 tomatoes, cut in slices
- Take 1 tablespoon tomato paste, dissolved in 1 cup of water
- Use 1 teaspoon salt
- You need 3/4 cup vegetable oil, for frying
- Prepare For the stuffing:
- Prepare 250 g coarsely ground beef
- Use 3 onions, finely minced
- Get 3 tablespoons pine nuts
- Prepare 4 tablespoons vegetable oil
- Provide 1 teaspoon salt
- Get 1/4 teaspoon pepper
- Take 1/4 teaspoon cinnamon
Steps 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.
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. A casserole is more than the sum of its parts. A casserole is peak comfort, a tried-and-true, feel-good dish that contains all of the world's best things.
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