Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, stuffed baby zucchini in tomato sauce - mehshi koussa. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Are you looking for what is zucchini? Learn more about what is zucchini All you need about tomato. Add the stuffed zucchini and any meatballs and bring to the boil.

Stuffed baby zucchini in tomato sauce - mehshi koussa is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Stuffed baby zucchini in tomato sauce - mehshi koussa is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have stuffed baby zucchini in tomato sauce - mehshi koussa using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed baby zucchini in tomato sauce - mehshi koussa:

1. Get 1 kg baby zucchini, washed
2. Take 250 g coarsely ground beef
3. Prepare 1 1/2 cups rice, washed and drained
4. Prepare 2 medium tomatoes, cut in cubes
5. Prepare 1 teaspoon salt
6. Take 1/2 teaspoon pepper
7. Prepare 1/2 teaspoon cinnamon
8. Make ready - For the sauce:
9. Make ready 3 cloves garlic, crushed
10. Prepare 4 tablespoons lemon juice
11. Get 3 cups water
12. Take 2 tablespoons tomato paste dissolved in ½ cup water
13. Take 1 teaspoon dried mint
14. Get 1 teaspoon salt

Preheat the oven to medium heat. Put the tomato slices on top of the zucchini and pour over the dissolved tomato paste. Heat the tomato broth over low heat until it comes to a simmer. Drain and stuff the zucchini with the meat.

Steps to make Stuffed baby zucchini in tomato sauce - mehshi koussa:

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: mix the rice, ground beef, spices and tomatoes. Combine well.
3. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
4. In a bowl, mix the sauce ingredients together with 3 cups water and pour them over the zucchini.
5. When the water starts boiling, reduce the heat; cover the pan and let it simmer for 1 hr.
6. Serve hot with plain yogurt on the side.

Gently fry the zucchini in a film of grease left on the skillet till golden; add the tomatoes and about enough water to come half-way up the zucchinis or the pomegranate juice. In a bowl, combine meat, rice, half of parsley, mint and coriander, ½ tsp pepper powder and salt. Stuff each zucchini with the mixture. Leave about a half inch of room at the end as rice will expand. Also do not stuff the mixture too tightly as the expanding rice will break the zucchini.

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