Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseLunch
Recipe Story
origins & traditionsThis traditional stuffed zucchini dish, known as Kousa Mahshi, features hollowed zucchini filled with a savory mixture of ground lamb, fresh herbs, and aromatic spices. The stuffed vegetables are then gently simmered in a tangy tomato sauce infused with garlic and mint, allowing the flavors to meld beautifully. This one-pot wonder showcases the essence of home-style cooking with its tender vegetables, richly spiced filling, and vibrant sauce. The dish is traditionally served with a side of yogurt and warm flatbread, making it a complete and satisfying meal that brings comfort and warmth to any table. Each bite delivers a perfect balance of textures and flavors that represent the heart of authentic home cooking.
Instructions
step by step0/9 done
Wash zucchini and trim the ends. Using a zucchini corer or small spoon, carefully hollow out the center of each zucchini, leaving about 1/4-inch thick walls. Reserve the flesh for another use.
In a large mixing bowl, combine ground lamb, minced garlic, chopped parsley, chopped mint, salt, black pepper, cumin, cinnamon, and a drizzle of olive oil. Mix thoroughly until well combined.
Stuff each hollowed zucchini with the lamb mixture, filling them about three-quarters full to allow room for expansion during cooking.
In a large Dutch oven or wide pot, heat olive oil over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
Add tomato sauce, tomato paste, water, salt, and a pinch of sugar to the pot. Stir well to combine and bring to a gentle simmer.
Carefully arrange the stuffed zucchini in the pot in a single layer if possible, or stack them gently. Spoon some sauce over the zucchini.
Cover the pot with a lid and reduce heat to low. Simmer for 40-45 minutes, or until the zucchini are tender and the filling is cooked through. Occasionally baste the zucchini with the sauce.
Taste the sauce and adjust seasoning with additional salt or lemon juice if desired.
Remove from heat and let rest for 5 minutes. Garnish with fresh mint leaves before serving.
Stuffed Zucchini with Spiced Lamb and Tomato Sauce
4.8 (30)
Tender zucchini boats filled with aromatic spiced lamb and simmered in a rich tomato sauce, creating a comforting and flavorful Middle Eastern classic perfect for family gatherings.
medium
1h 15m
6 servings
Ingredients
0 of 11 checked
Main Ingredients
- 8 pieces Zucchini, hollowed out
- 500 grams Lamb, ground
Sauce
- 2 cups Tomato Sauce
- 2 tablespoons Tomato Paste
Seasonings
- 6 cloves Garlic, minced
- 4 tablespoons Parsley, chopped
- 3 tablespoons Olive Oil
- 1 teaspoons Cumin, ground
- 1/2 teaspoons Cinnamon, ground
- 1 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper, ground
Chef Tips
expert advice•For the best results, choose medium-sized zucchini that are uniform in size for even cooking.
•If you cannot find a zucchini corer, an apple corer or small spoon works well.
•Adding a squeeze of fresh lemon juice to the sauce before serving brightens the flavors.
•The reserved zucchini flesh can be sautéed with onions and served as a side dish.
•If the sauce becomes too thick during cooking, add a bit more water.
•For extra richness, stir in a tablespoon of butter at the end of cooking.
Variations & Substitutions
make it your own•You can substitute ground beef for lamb if preferred, or use a combination of both.
•For a vegetarian version, replace the meat with a mixture of cooked bulgur, chickpeas, and extra vegetables.
Storage & Reheating
keeping it freshStorage
Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Keep the zucchini and sauce together to maintain moisture. The dish can also be frozen for up to 2 months; allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a covered saucepan over low heat for 10-15 minutes, adding a splash of water if the sauce has thickened. Alternatively, reheat in a covered dish in the oven at 350°F for 15-20 minutes. Microwave reheating is also possible; cover the dish and heat in 2-minute intervals, stirring the sauce gently between intervals until heated through.
