Easy Ablama Zucchini in Tomato Sauce

Ingredients

• 1 kg small zucchinis
• 300 g ground meat minced
• 1 medium onion, finely chopped
• Pine nuts, as desired
• A pinch of salt
• A pinch of seven-spice mix (baharat)
• A pinch of ground black pepper
• Tomato sauce:
• 500 g tomatoes, diced
• 1 large tablespoon tomato paste
• 1 cup water
• Salt, to taste

Method

1. Wash the zucchinis and remove the stem ends. Optionally prick each with a fork for a decorative look, then make a lengthwise slit from one end only (cut halfway along the length from the end) — the zucchinis should remain intact but open slightly at the tip.
2. Fry the zucchinis in plenty of hot oil until cooked through without over-browning. Remove from the oil and drain.
3. Prepare the filling: in a pan, sauté the finely chopped onion in oil until softened, then add the ground meat and cook, stirring.
4. Season with salt and the spices, add the pine nuts (raw or toasted), stir, then remove the filling from the heat.
5. Stuff the zucchinis with the filling and arrange them side by side in a baking dish or tray.
6. Make the tomato sauce: in a pot over heat, combine the diced tomatoes, tomato paste, water and salt, and bring to a boil so the sauce thickens.
7. Pour the sauce over the zucchinis in the tray and let them simmer together briefly on the stovetop.
8. Serve the easy Ablama zucchini with fluffy rice or rice cooked with vermicelli.
9. Easy Ablama zucchini from a friend and our site chef
10. Did you know that Amir loves zucchini? He also shared with us Special Zucchini Cake :)