كوسة مراكب محشية

المقادير

كوسه

لحم مفروم

بصله كبيره مفرومه

كسبرة خضراء

لب الكوسه

ملح

بهار

فلفل

قرفه

نصف كوب شوربة مغلية

صلصة طماطم

معلقة دبس رمان - ان وجد

الطريقه

نقوم بقطع الكوسة بالطول نصفين ونحفر الكوسه من المنتصف ونحتفظ باللب

بعد ذلك قوم بتجهيز الحشو

نضع مقلاه على النار ونضع فيها ملعقة زيت ونضع البصل حتى يذبل

بعد ذلك نضيف لب الكوسه حتى يذبل

بعد مايذبل نضيف اللحم والكسبرة والصلصه والدبس والتوابل وتغطى الطنجره حتى يذبل

نحشى الكوسه ونضعها فى طاجين وصب فوقها المرق

(ولكن يجب ان تكون كمية المرق قليله لا ن الكوسه تطلع ماء)

ثم بعد ذلك تغطى بورق الالومنيوم وتدحل الفرن

قبل ان تستوى تماما نرفع ورق الالمومنيوم حتى يجف الماء

وبعد ان يجف الماء نرش جبنه على المراكب

وتوضع مره اخرى فى الفرن حتى يتحمر الوجه

Italian Zucchini Boats

Ingredients:

1 pound ground turkey

1/2 medium white or sweet onion, diced

1/2 green bell pepper, diced

1 1/2 cup mushrooms, diced

2 cloves garlic, peeled and minced

1 can tomato sauce or crushed tomatoes

2 tablespoons Italian seasoning (or a combination of parsley, oregano and basil)

Salt and pepper, to taste

Olive oil

1 egg, beaten

1/3 cup grated Parmesan cheese

4-5 medium-sized zucchini

1/2 cup shredded mozzarella cheese

Directions:

For Italian Zucchini Boats:

- Preheat the oven to 180 degrees.

- Heat a large skillet or saucepan over medium heat with enough olive oil to coat the pan (roughly 2 tablespoons). Add diced onion and pepper. Saute a few minutes until they begin to soften. Add garlic. Saute another minute, until fragrant.

- Add ground turkey. Use a spatula or wooden spoon to break up the turkey and combine with the onion mixture. Cook until meat is browned.

- Add mushrooms and tomato sauce (or crushed tomatoes). Stir to combine. Add italian seasoning or spices. Add salt and pepper to taste. Stir to combine.

- Continue cooking the filling until most of the liquid has evaporated and the mixture has thickened a bit. Once thickened, remove from heat and allow to partially cool.

- In the meantime, slice each zucchini lengthwise. Use a spoon to scoop out the insides of each zucchini half, leaving a shell that is roughly 1/4 inch thick all the way around. Place zucchini shells in a large baking dish that is filled with 1/4 inch water.

- Once the filling has cooled, stir in the Parmesan cheese and beaten egg.

- Scoop the filling into the empty zucchini shells.

- Carefully place the baking dish into the oven (careful not to spill the water!) and bake for 25-20 minutes.

- Remove from oven and top with shredded mozzarella cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted.