Lebanese Stuffed Zucchini Recipe (Kousa Mahshi)
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
532 kcal
-
Course
Side Dish
-
Cuisine
Middle Eastern, Lebanese
Lebanese Stuffed Zucchini Recipe (Kousa Mahshi)
Report
Lebanese stuffed zucchini is simmered in a tomato lemon sauce. It flavors the tender squash plus the hearty ground meat and rice filling.
Share:
Ingredients
- 8 Mexican squash or zucchini
- 1 large tomato
- mint leaves
Stuffing
- 3/4 cup long-grain white rice
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 1/2 lb ground beef or lamb 90/10
- 1 teaspoon kosher salt
- 1/2 teaspoon Lebanese 7 Spice
- 1/4 teaspoon black pepper
- 1/8 teaspoon turmeric powder
- 10 mint leaves chopped
Braising Liquid
- 3 cups passata or pureed tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1 cups chicken broth
- 1 lemon juiced
Add to Shopping List
Instructions
- Rinse and drain rice in colander, transfer to a bowl and cover with water. Set aside to soak for 30 minutes.
Prepare zucchini
- Trim the ends of the zucchini and set aside. Starting from the one cut end, use an apple or zucchini corer and carefully insert, twist and scoop out zucchini flesh (save for other use), leaving about 1/3-inch ring.
- Trim ends from tomato and remove all seeds. Cut flesh into circle pieces to plug the ends of the zucchini. Set aside.
Stuffing
- In a large skillet over medium-high heat, heat olive oil until shimmering and add onion. Cook 3 minutes, then add ground beef, breaking up the meat with a wooden spoon. Add the salt, Lebanese 7 spice, pepper and chopped mint leaves. Sauté until browned, about 8 minutes, stirring often. Remove from the heat and set aside.
- Drain the rice and add to ground beef mixture, stirring to combine.
Sauce
- In a large, deep pot or Dutch oven heat the oil over medium heat. Stir in garlic and saute for 2 minutes. Add the passata or pureed tomatoes and chicken stock (or water). Bring to boil, turn heat to low and simmer while you stuff the zucchini.
Assembly
- Insert a tomato piece into the end on one side of a cored zucchini, acting as a plug. Then use your hands to stuff the zucchini with meat/rice filling, leaving about an 1/4 inch near the top for the cooked rice/meat mixture to expand. Plug the top with several mint leaves or another tomato plug. Repeat with all zucchini.
- Arrange the stuffed squash cut side up in the large pot or lay down and stack. If tomato broth doesn't cover the zucchini add just enough water to cover.
- Bring to a boil over high heat, then reduce to low. Simmer, covered until rice is cooked through and squash is tender, about 45 minutes.
- Carefully remove stuffed zucchini from pot. Stir through lemon juice and serve tomato sauce poured over Kousa Mahshi.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
64g
(21%)
Protein
21g
(42%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
1219mg
(51%)
Potassium
2257mg
(64%)
Fiber
10g
(40%)
Sugar
21g
(42%)
Vitamin A
2185IU
(44%)
Vitamin C
116mg
(129%)
Calcium
147mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 1219mg | 51% |
| Potassium | 2257mg | 48% |
| Fiber | 10g | 40% |
| Sugar | 21g | 42% |
| Vitamin A | 2185IU | 44% |
| Vitamin C | 116mg | 129% |
| Calcium | 147mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
Other Recipes
You'll Also Love
