Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, casserole of baby zucchini stuffed with ground meat - koussa ablama. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Casserole of baby zucchini stuffed with ground meat - koussa ablama is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Casserole of baby zucchini stuffed with ground meat - koussa ablama is something that I have loved my entire life.

To begin with this particular 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 can achieve it.

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

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