Lebanese Kousa Mahshi (Stuffed Zucchini) Recipe
Tender zucchini stuffed with spiced ground beef, rice, pine nuts, and mint, simmered in a garlicky tomato broth with a lemon finish. Classic Lebanese comfort food.
Ingredients
For the Zucchini
- 12 small Lebanese zucchini , or 6 small regular zucchini halved grey squash
For the Filling
- 3/4 cup long-grain white rice, rinsed and drained
- 3/4 lb ground beef or lamb
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 small tomato, finely diced
- 1/4 cup pine nuts, toasted
- 1 teaspoon Lebanese 7 spice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon dried mint
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
For the Tomato Broth
- 1 can crushed tomatoes 28 oz
- 2 tablespoons tomato paste
- 5-6 cups water
- 4 garlic cloves, whole and peeled
- 2 teaspoons kosher salt to taste
- 2 tablespoons fresh lemon juice
Instructions
- Trim the ends of each zucchini. Using a zucchini or apple corer, carefully hollow out each one, leaving a 1/4-inch shell. Reserve the flesh for another use.
- In a large bowl, combine the rinsed rice, ground meat, onion, minced garlic, diced tomato, pine nuts, 7 spice, cinnamon, dried mint, salt, pepper, and olive oil. Mix well with your hands.
- Fill each zucchini about 3/4 full with the filling - do not pack tightly. Plug the open ends with small tomato pieces or mint leaves.
- Arrange the stuffed zucchini snugly in a deep pot or Dutch oven. Whisk the crushed tomatoes, tomato paste, water, and salt; pour over the zucchini until nearly covered. Tuck in the whole garlic cloves and lay a heatproof plate on top to keep them submerged.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook 45-55 minutes, until the zucchini is tender and the rice is cooked through.
- Stir in the lemon juice off the heat. Rest 10 minutes, then serve with broth spooned over the top.
Notes
Fill only 3/4 full - rice expands and overfilled zucchini split. Grey/Mexican squash holds its shape best. The dish tastes even better the next day. For a vegetarian version, omit the meat and double the rice with extra pine nuts and parsley.