Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, delicious stuffed zucchini : ablama. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Lebanese zucchini is tiny and almost sweet; this dish is considered comfort food here and the zucchinis are sold in supermarkets already cored to These are stuffed with either meat and spices, meat and rice, or rice and herbs for a vegan version. The sauce can be either onion and. Traditionally, Ablama or any Mediterranean zucchini dish for that matter is made with Asian zucchini, but since most grocery stores don't carry that, you.
Delicious Stuffed Zucchini : Ablama is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Delicious Stuffed Zucchini : Ablama is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook delicious stuffed zucchini : ablama using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Delicious Stuffed Zucchini : Ablama:
- Get 1 kg baby zucchini, washed
- Take 3 tomatoes, cut in slices
- Take 1 tablespoon tomato paste, dissolved in 1 cup of water
- Take 1 teaspoon salt
- Get 3/4 cup Vegetable oil for frying
- Prepare For the stuffing:
- Take 250 g beef, coarsely ground
- Get 3 onions, finely minced
- Prepare 3 tablespoons raw pine nuts
- Prepare 4 tablespoons vegetable oil
- Get 1 teaspoon salt
- Make ready 1/4 teaspoon pepper
- Take 1/4 teaspoon cinnamon
A wonderful guilt-free meal to kick start the year! These stuffed recipes will change your mind. Add burrito filling, bacon, cheese, or jalapeño popper dip and it's a whole new ball game. For more low-carb dinner ideas, try these stuffed pepper recipes, too.
Instructions to make Delicious Stuffed Zucchini : 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.
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- Add 1 teaspoon of salt and bake in the oven for 30 min or until the sauce thickens.
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- Serve hot with vermicelli rice.
Stuffed zucchini is a delicious and nutritious meal that is perfect for grilling on a nice summer's day or great for eating on a cold winter's night. It's hearty enough to be enjoyed as a meal but light enough. Wash zucchini, and put in a pot of cold water (do not remove ends). Meanwhile, heat olive oil in a fairly large skillet. Saute garlic first, then add onions, green pepper, thyme, and.
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