05/24/2026
Stuffed zucchini (kousa mahshi) is Lebanese/Palestinian-style zucchini stuffed with spiced rice and meat, then slow-cooked in a tomato broth until the zucchini is tender and the rice is fully cooked. The key steps are coreing without tearing, loose stuffing to allow rice expansion, and simmering low in tomato sauce until tender.
Ingredients
- 10–12 small Lebanese zucchini (kousa), cored
- 1 lb (450g) ground beef or lamb (or 50/50 mix)
- 1 cup short-grain rice (e.g., Egyptian/parboiled), rinsed and soaked 30 minutes, then drained
- 1 medium onion, finely chopped/grated
- 2 tbsp vegetable oil or ghee
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp allspice (or Lebanese 7-spice blend)
- 1/4 tsp ground cinnamon
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 4 garlic cloves, crushed
- 2 tbsp tomato paste
- 4 cups tomato juice or passata (or blend 6 fresh tomatoes with water to make 4 cups)
- 1 tbsp dried mint
- 1 tsp salt (for sauce)
- Juice of 1 lemon (about 2–3 tbsp)
- Optional: 1 dried chili or dash of cayenne for heat
Instructions
1) Prep zucchini: Wash kousa. Using a corer (or small spoon/paring knife), hollow out centers carefully, leaving ~1/4-inch thick walls to avoid tearing. Save the scooped flesh for later (optional).
2) Make filling: Mix ground meat, soaked/rinsed rice, onion, tomato paste, spices (allspice, cinnamon, salt, pepper), parsley, mint (optional), and oil/vegetable oil until combined.
3) Stuff zucchini: Loosely pack each zucchini with the mixture, leaving space at the top (about 1/2 inch or ~1 cm) so the rice can expand as it cooks.
4) Make tomato broth: In a pot, fry garlic, then stir in tomato paste. Add tomato juice/passata, water, dried mint, lemon juice, and salt; simmer briefly.
5) Cook: Nestle stuffed zucchini into the sauce so they're fully covered. Simmer on low for 60–75 minutes until tender, or until rice is cooked through (some creators use ~40 minutes in a covered pot).
6) Serve: Serve warm, commonly with plain yogurt on the side.
