Omelette With Zucchini

omelette with zucchini

Whenever I make stuffed zucchini, I keep the cored insides to cook them as I did in this post, or to prepare an omelette like were going to do today. The zucchini gives the omelette a very nice flavor that my family just loves.


  • about 2 cups of zucchini insides
  • 1 small onion, finely chopped
  • 4 eggs
  • 4 tablespoon flour
  • 1 teaspoon salt
  • a dash of ground cinnamon
  • 1/2 cup chopped parsley
  • frying oil


  • Mix the eggs with all the ingredients
  • Place the batter in the fridge for about one hour to settle
  • Now to cook them you have two choices:
    • Either you fry them in small batches
    • Or you place the batter in an oiled tray and bake in the preheated oven for about thirty minutes until the top becomes golden
  • Enjoy eating with a mixed vegetables salad

omelette with zucchini 1


Ablama (Stuffed Zucchini)

ablama 2

I’m back home in Lebanon and I plan to post more regularly! After a long vacation in Abu Dhabi with the family, I feel relaxed and ready to cook again 🙂 Today I made zucchini stuffed with meat; this dish is called Ablama, which means “ahead of time” though I don’t know why. Previously, I’ve made Ablama served with yogurt, you can find the recipe here, however this time I’ve cooked it in tomato sauce. Every time I make it, I’m reminded of my best friend M. About twenty years ago when M was newly wed, she invited me and my husband for lunch and prepared Ablama. She  is french educated and followed the instructions in a french cookbook. While we were eating, we noticed something different in the taste and when we asked her, she replied with her adorable french accent ” Oh! J’ai oublié  le 3ement”. Translated, it means “I forgot to do the third instruction” which consists of frying the zucchini. Now, every time I cook this meal, I remember M and the look on her face when she forgot to fry zucchini. Don’t forget to fry it when you try it yourself 🙂


  • 1 kilo of baby zucchini
  • 200 grams minced meat
  • 1 medium onion, finely shopped
  • 1 handful pine seeds
  • 1 tablespoon tomato pureé
  • 2 teaspoons salt
  • 1 teaspoon 7 spices
  • 1 tablespoon canola oil
  • frying oil


  • Wash the zucchini, cut the head and remove the inside with a corer; don’t throw them, you’ll use them to make omelette with them (stay tuned, it will be in the next post)


  • Heat the frying oil in a saucepan and fry the zucchini until slightly colored, then place them on a kitchen towel to absorb the excess of oil and allow them to cool

ablama 1

  • In another saucepan, heat the canola oil, fry the pine seeds until golden color then put the onion and cook until the onion is colored, add the minced meat and let it cook. Season with one teaspoon salt and 1/2 teaspoon seven spices
  • Fill the zucchini with the meat, place in a pot, cover with about 3 cups of water and tomato paste; season with the remaining teaspoon of salt and 1/2 teaspoon of spices
  • Let it boil, then reduce the fire and let it simmer for about 25 minutes
  • Serve it with cooked rice, and enjoy


Shrimp With Vegetables

After eating a lot the past few days, with all the gatherings, dinners and family lunches, my son and I decided that we have to eat something light and healthy. I looked through my cooking notebook and found this recipe I used to make as a starter whenever I had to prepare for a big dinner. I decided to prepare it as a main meal instead for our lunch.


  • 500 grams shrimp
  • 2 red capsicum
  • 2 zucchini
  • 3 carrots
  • 1 onion, finely chopped
  • 2 cloves of garlic, sliced
  • 2 tablespoons olive oil
  • salt, pepper to taste
  • juice of half lemon


  • Peel the shrimp, remove the head and tail and wash properly
  • Cut the red capsicum into strips
  • Slice the zucchini
  • Peel the carrots and cut into fine strips
  • In a large saucepan heat the oil, fry all the vegetables with the onion and garlic for about 5 minutes
  • In the meantime preheat a non stick casserole, place the shrimp and sautee for three minutes, season with salt and pepper, add the lemon juice, then place the shrimp over the vegetables, and serve


Ablama With Laban (Stuffed Zucchini With Yogurt)

Zucchini is one of the vegetables which can be cooked in many different ways. I posted once zucchini stuffed with meat and rice. Today I prepared it the way my grandmother used to make it, stuffed with meat and cooked with yogurt. It was one of my favorite foods when I was a child. My mother used to make it in tomato sauce, and both ways are DELICIOUS. But, since today I had a lot of fresh yogurt, I decide to prepare it as per my grandmother’s recipe.

By the way “ablama” means in Arabic “ahead of time”, but I have no idea why it is called as such 🙂


  • 1 kilo zucchini, small size
  • 200 minced meat
  • 1 medium onion, finely chopped
  • 1 handful pine seeds
  • 1 kilo yogurt
  • 2 tablespoons corn flour
  • 10 cloves garlic, crushed
  • 1 tablespoon dried mint
  • salt, 7 spices
  • canola oil
  • cooked rice


  • Wash the zucchini, cut the head and with a vegetable corer remove the insides and drain them
  • In a saucepan heat 1 tablespoon of oil and fry the chopped onion and pine seeds until slightly golden then add the meat and fry. Season with 1 teaspoon salt and 1 teaspoon spices
  • Fill the zucchinis with the cooked meat until you have filled them all
  • Heat 2 tablespoon of oil and fry the stuffed zucchini until slightly colored, put on a kitchen towel to absorb the excess oil

  • Place the zucchini in a pot, cover with water and cook on a medium fire, when the water boils reduce the fire, cover and let it simmer for about 5 minutes, then drain

  • In another pot mix the yogurt with 2 tablespoons corn flour dissolved with 1 cup water
  • Place on fire, stirring constantly with a whisk until the yogurt starts boiling
  • Mix the crushed garlic with 1 teaspoon salt and the dried mint then fry gently in a small frying pan with 1 teaspoon of oil and add it to the boiled yogurt

  • To serve place cooked rice on a plate, add the stuffed zucchini and cover with the cooked yogurt


Fun with Zucchini, Part Two: Heart of the Zucchini (Lib el Koussa)

Today I’m gonna teach you what do you with the zucchini insides that you put aside in yesterday’s post.

During the World War II, people in the Lebanese countryside did their best to use everything they had when cooking and leave nothing to waste because they were running out of ingredients to make food. This is the reason why there is a large variety of vegetarian plates in Lebanese cuisine. When people used to make stuffed zucchini, they kept the removed core and found a way to cook it and make it delicious.

There are various recipes for the zucchini innards, the one I made today among them. This is a favorite of mine and I’m sure it will be one of yours when you try it 🙂


  • The inner part of the zucchini (about one cup and a half)
  • 1 medium onion
  • 3 cloves of garlic
  • 1 tablespoon olive oil
  • 1 tablespoon grenadine molasses
  • 1 teaspoon of dried mint


  • Chop the onion and the cloves of garlic finely
  • In a small saucepan, heat the oil and fry the onion with garlic until slightly golden
  • Add the zucchini and fry with the onion and garlic for 2 minutes
  • Cover the casserole and on a very low heat cook for about 5 minutes
  • Add now the grenadine molasses and stir well for few seconds
  • Put the fire off and sprinkle the dried mint
  • Put it on a plate, serve with bread (Lebanese pita is recommended) and enjoy


Fun with Zucchini, Part One: Koussa Mehchi (Stuffed Zucchini)

It’s funny… Every time I cook this meal, a different childhood memory comes to my mind. My mother’s cousin had 14 children, can you imagine? When she wanted to make the stuffed zucchini for her family, she would buy about 12 kilos of it and she asked my mother to come and help her. I sat with them a couple of times while they would drink coffee and core the zucchini. It took them a good while of time to prepare them, to cook them later in that huge pot that could fit a whole lamb!

This dish is a staple in the Arab countries, and each country has its own variation on it. Mostly however, the changes are superficial and the taste remains mostly the same. Today, I will be showing you the Lebanese recipe of course. You’re going to enjoy getting your hands dirty 🙂


  • 1 kilo of small Zucchini
  • 100 gs minced meat
  • 1 cup of rice (preferably Egyptian orItalian rice)
  • 2 tablespoon tomato puree
  • 1 tablespoon cooking oil
  • salt and seven spices


  • Fry the meat in oil for about 4 minutes, until it becomes light brown
  • Wash the zucchini and cut the head. Then with a vegetable corer, remove the insides (but don’t throw them away! Tomorrow, I will show you how to make a delicious dish using them.)  When done, wash and drain them
  • Wash the uncooked rice and mix it with the cooked meat, add salt and seven spices
  • Fill the zucchini with the meat and rice mixture, until 3/4 full only; leave some space for the rice to expand when cooked
  • Place the stuffed zucchini in a pot, cover with water, add the tomato paste and season
  • Cook on high heat until it starts boiling then lower the heat with the pot covered and let it simmer for about 25 minutes
  • You know it is cooked when the rice is tender

If you have any remaining rice from the stuffing, don’t worry: put them in a small casserole with double volume of water and let it cook until the rice becomes dry. Then serve the Koussa Mehchi with the rice on the side.