Stuffed Zucchini in Tomato Sauce

Kablama bi Banadora (kab-blaa-ma bee ban-na dour-ra)


Preparation info

  • 6

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

I believe these zucchini stuffed with minced beef, onions, and toasted pine nuts simmered in a rich tomato sauce will quickly become one of your favorite dishes. Serve them over couscous, or bulgur pilaf, and one of your favorite salads.


For the Filling

  • 2 tablespoons toasted pine nuts
  • 1 tablespoon extra-virgin olive oil
  • ½ pound ground beef (80%)
  • cups diced yellow onion (½ inch)
  • teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • ½ teaspoon allspice
  • ¼ teaspoon cinnamon
  • (You can substitute ground lamb or ground chicken for the beef.)


    Prepare Ahead

    You can prepare this dish up to 2 days in advance and refrigerate. The flavors continue to develop as it marinates in the rich tomato sauce. Serve as directed.