Stuffed Zucchini in Tomato Sauce

Name: Stuffed Zucchini in Tomato Sauce (Kablama bi Banadora (kab-blaa-ma bee ban-na dour-ra))
Yield: 6 Zucchini
Cuisine: Lebanese
Ingredients: 1½ cups diced yellow onion (½ inch); 1 (29-ounce can) tomato sauce; ½ pound ground beef (80%); (You can substitute ground lamb or ground chicken for the beef.); 6 zucchini, room temperature (about 1¼ inches wide at the base and about 4 to 5 inches long); ¼ teaspoon coarsely ground black pepper; 1¼ teaspoons salt; (You can substitute yellow squash for the zucchini.); ½ teaspoon allspice; ¼ teaspoon cinnamon; 1 tablespoon extra-virgin olive oil; 2 tablespoons toasted pine nuts; 1 cup peeled and coarsely chopped tomato

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

Preparation info

6
Zucchini

Difficulty
Medium

Appears in

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.

Ingredients

For the Filling

2 tablespoons toasted pine nuts
1 tablespoon extra-virgin olive oil
½

Asia
Lebanon
Main course
Microwave
Mediterranean
Gluten-free

Method

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.