Ablama – Stuffed Zucchini

Name: Ablama – Stuffed Zucchini
Prep time: 25 min
Cook time: 55PTM
Yield: 4-6
Cuisine: Middle Eastern

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Mains

Tender zucchinis stuffed with spiced lamb and baked in a rich tomato sauce—Ablama is a comforting Middle Eastern favourite.

PREP TIME

25 minutes

COOK TIME

55 minutes

SERVES

4-6

About this recipe

Ablama, also known as stuffed zucchini, is one of those comforting Middle Eastern recipes that feels like home. Traditionally, stuffed koussa is made with hollowed zucchinis filled with rice and meat, then cooked either in tomato sauce or a creamy yoghurt base. But this version of Ablama is far easier—no coring, no fuss, and all the same authentic flavours baked together in one dish.

I’ve always loved recipes like this because they keep the soul of traditional cooking but make life just a little easier. This might even confuse some people because, yes, some call the traditional stuffed koussa “Ablama” too—just to keep things interesting! My take is more like a deconstructed version, where the zucchinis are simply slit, stuffed, and baked in a rich tomato sauce until perfectly tender.

Serve your Ablama – Middle Eastern Stuffed Zucchini with a side of vermicelli rice for that classic Lebanese touch. And if you love fresh, modern Middle Eastern flavours, you’ll also enjoy my Zucchini and Halloumi Salad with creamy avocado and crispy halloumi—a refreshing twist that keeps the same flavour spirit alive in a lighter way.

Ingredients

12–14 small to medium zucchinis
3 tablespoons olive oil, for frying + 2 tablespoons olive oil, extra
1⁄3 cup pine nuts
1 onion, finely chopped
2 cloves garlic, crushed
500 grams lamb mince
1 teaspoon Bharat (7 spice)
1 teaspoon paprika
Salt, to taste
500 ml passata
200 ml water
1 teaspoon dried mint
2 tablespoons ghee

Notes from Rouba

Choose small to medium zucchinis for the best balance and flavour.
Don’t skip covering them during the first bake—this keeps them soft and juicy.
Serve with vermicelli rice or even a simple green salad on the side.
Leftovers taste even better the next day after the flavours settle.

Method

Step 1. Cook the zucchinis

Preheat the oven to 180°C (fan-forced) (350°F). Trim both ends of each zucchini. Using a small knife, make a slit lengthwise down each one, cutting about three-quarters of the way through without slicing all the way. Heat 3 tablespoons of olive oil in a frying pan and shallow fry the zucchinis until lightly golden. Transfer them to an ovenproof dish, cover with foil, and bake for 35 minutes to soften. Keep any juices released in the pan.

Step 2. Cook the lamb filling

Heat 2 tablespoons of olive oil in a pan and fry the pine nuts until golden. Remove and set them aside. In the same pan, sauté the onion and garlic until soft, then add the lamb mince and cook until browned. Stir in Bharat, paprika, and salt, and mix until well combined. Return the pine nuts to the pan and stir through. The lamb mixture should stay slightly moist and not dry out.

Step 3. Stuff and bake

Evenly fill the softened zucchinis with the lamb mixture and return them to the oven dish with the reserved juices. In a bowl, combine the passata, water, and dried mint. Pour the sauce around the zucchinis, then either dollop the ghee over the top or add it melted — both work the same and will spread as it cooks. Bake uncovered for 15–20 minutes, until the sauce thickens slightly and the zucchinis are tender.

A FEW THINGS YOU’LL WANT TO KNOW

Do I need to cover the zucchinis when baking?
Yes. Cover them for the first bake to keep them soft and prevent the sauce from drying out.

Can I add rice to the meat like traditional stuffed zucchini?
You can mix in cooked rice if you like, but don’t use uncooked—it won’t have time to cook through. Otherwise, serve rice on the side.

What if my zucchinis are large?
I don’t recommend using big zucchinis. The ratio of meat to zucchini won’t be balanced, and the zucchini flavour will overpower the dish.

Can I use long English zucchinis?
No, they’ll change both the taste and texture. Try to find the small, light green Lebanese zucchinis for the best result.

Why not pour the sauce directly over the zucchinis?
Pouring the sauce around the zucchinis—not over them—keeps their tops neat and prevents the filling from washing out. It also makes the dish look more polished when serving, letting those golden zucchinis shine through the rich tomato base.