Authentic Lebanese Stuffed Zucchini

Ingredient Notes and Substitutions

Crafting the perfect Kousa Mahshi begins with selecting quality ingredients. Here’s what you’ll need, along with some helpful tips for substitutions:

• Squash – The choice of squash is crucial for texture and ease of stuffing. We highly recommend using Mexican squash (often lighter green with some white markings) or medium-sized regular zucchini. Opt for squash that is firm and relatively straight, approximately 6-8 inches long. Small ones tend to be difficult to core and don’t hold enough filling, while overly large ones can become mushy or fall apart during cooking. Their hollow shape makes them ideal for packing with savory stuffing.
• Tomato – Beyond the sauce, you’ll need one good, fleshy tomato for plugging the zucchini ends. Choose a ripe, firm tomato with minimal seeds for best results. This creates a natural seal to keep your filling intact.
• Mint Leaves – Fresh mint is a signature flavor in Kousa Mahshi, offering a refreshing counterpoint to the savory meat. It also serves a practical purpose: individual mint leaves can be used as a fragrant “plug” to help prevent the stuffing from spilling out during simmering.
• Stuffing Components:
  • Long Grain White Rice – Varieties like jasmine or basmati rice are excellent choices. Long-grain rice cooks up fluffy and distinct, absorbing the flavors of the meat and spices beautifully. Soaking the rice beforehand is a traditional step that helps achieve the perfect tender texture and aids digestion.
  • Ground Lamb or Beef – For an authentic and flavorful filling, choose ground lamb or beef with a lean-to-fat ratio of 90:10. This ensures the filling is moist and rich without being excessively greasy. Lamb offers a more traditional Middle Eastern flavor, while beef is a widely accepted and delicious alternative.
  • Seasonings – The spice blend is the soul of the stuffing. Our recipe features turmeric for its warm, earthy notes and beautiful color, essential kosher salt and black pepper, and most importantly, Lebanese 7 Spice. This iconic Middle Eastern blend, typically including allspice, black pepper, cinnamon, cloves, coriander, nutmeg, and ginger, adds incredible depth and authenticity.
  • Yellow Onion – Finely diced yellow onion provides a sweet, aromatic base for the meat filling, building layers of flavor.
• Braising Liquid Components – The stuffed squash will gently simmer in a flavorful liquid composed of:
  • Passata – Passata, which is essentially pureed and strained tomatoes, forms the rich base of the sauce. You can easily substitute it with any high-quality smooth tomato purée for similar results.
  • Chicken Broth – Chicken broth adds a savory depth that complements the tomato base. If you’re preparing a vegetarian version of this stuffed zucchini recipe (see the FAQ section below), simply substitute with vegetable stock or broth.
  • Lemon Juice – Fresh lemon juice is indispensable. The juice of one whole lemon (roughly 2-3 tablespoons) adds a bright, tangy acidity that cuts through the richness of the dish and enhances all the other flavors.
  • Garlic – Minced fresh garlic provides an aromatic foundation for the braising liquid, infusing it with its pungent, savory essence.

Tip From Kevin

Choosing the Right Zucchini: Mexican Squash & Other Varieties

When selecting zucchini for Kousa Mahshi in most U.S. markets, you’ll often find a variety labeled as “Mexican squash.” This distinct type is typically lighter green, sometimes with faint white streaks, and differs from the uniformly dark green zucchini common in many grocery stores. I specifically favor Mexican squash for this recipe because its slightly wider, often more uniform cylindrical shape makes it exceptionally easy to core and stuff generously with the flavorful filling. Its sturdy yet tender flesh also holds up beautifully during the long simmering process. However, if Mexican squash isn’t available in your area, any medium-sized, firm zucchini will work wonderfully. Just aim for zucchini that aren’t too thin or too short, as these can be challenging to prepare and may not hold enough of the delicious stuffing. The goal is a squash that offers a good balance of tender flesh and sufficient cavity for the rice and meat mixture.

How to Make Stuffed Zucchini (Kousa Mahshi)

Follow these detailed steps to create your own authentic Kousa Mahshi:

1. Soak Rice: Begin by thoroughly rinsing your long-grain white rice under cold running water until the water runs clear. This removes excess starch, preventing the rice from becoming sticky. Drain the rinsed rice, transfer it to a bowl, and cover it completely with fresh water. Allow the rice to soak for at least 30 minutes. This pre-soaking step is crucial as it helps the rice cook evenly and tenderly within the zucchini, while also reducing overall cooking time and improving its digestibility.
2. Prepare Zucchini & Tomatoes: Trim both ends from each zucchini. Using an apple or specialized zucchini corer, carefully scoop out the soft centermost flesh of each zucchini, creating a hollow cavity. Ensure you leave a sturdy ⅓-inch ring of flesh around the edges to maintain the zucchini’s structure. Reserve the scooped-out zucchini flesh if you wish to use it in other dishes, such as soups or fritters. Next, trim the ends from your large tomato and remove all seeds. Carve the fleshy part of the tomato into small, circular pieces that are perfectly sized to act as plugs for the ends of your prepared zucchini.
3. Prepare Stuffing: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the diced yellow onion and sauté for 3 minutes until softened and translucent. Introduce the ground meat (lamb or beef), breaking it apart with a wooden spoon as it cooks. Add the kosher salt, Lebanese 7 Spice, black pepper, turmeric powder, and chopped mint leaves. Continue to brown the meat mixture for approximately 8 minutes, stirring frequently, until it is thoroughly cooked and fragrant. Remove the skillet from the heat. Drain the soaked rice completely and stir it into the ground meat mixture, ensuring it is well combined.
4. Prepare Sauce: In a large, deep pot or Dutch oven (ideally one that can accommodate all the stuffed zucchini), heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 2 minutes until aromatic but not browned. Pour in the passata (or pureed tomatoes) and chicken broth. Stir everything together and bring the liquid to a rolling boil. Once boiling, reduce the heat to a gentle simmer. This sauce will be ready to receive the stuffed zucchini.
5. Stuff Zucchini: This is where the magic happens! Take one zucchini and insert one of your prepared tomato circles into one end, firmly pressing it in to create a plug. Using your hands, carefully and evenly stuff the zucchini with the meat and rice filling. It’s important not to overfill; leave approximately ¼ inch of space unfilled at the top to allow the rice to expand during cooking. Once filled, plug the open end with another tomato circle or several fresh mint leaves. Repeat this process until all of your zucchini are perfectly stuffed.
6. Simmer in Broth: Gently transfer the stuffed zucchini into the simmering braising liquid in your large pot. Arrange them snugly, either standing upright or layered horizontally. If the liquid doesn’t completely cover all the squash, add a little more chicken broth or water until they are submerged. Bring the liquid back to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for approximately 45 minutes, or until the squash is wonderfully tender and the rice inside is fully cooked. The exact time may vary based on the size of your zucchini.
7. Serve: Carefully remove the tender Kousa Mahshi from the pot and arrange them beautifully on a serving plate. Stir the fresh lemon juice into the remaining tomato sauce in the pot, adjusting seasoning if necessary. Spoon a generous amount of this flavorful sauce over each serving of stuffed zucchini. Serve hot, perhaps with a side of warm pita bread to soak up the delicious broth.

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Frequently Asked Questions About Kousa Mahshi

Do you need to cook the rice for stuffed zucchini beforehand?

No, one of the wonderful aspects of Kousa Mahshi, unlike some other stuffed vegetable dishes, is that you do not need to pre-cook the rice. Since the stuffed zucchini are slowly simmered in a liquid-rich sauce for an extended period, the rice cooks perfectly inside the squash, absorbing all the delicious flavors of the meat, spices, and braising liquid simultaneously. This simplifies the preparation process considerably.

However, it is highly recommended to soak the rice for at least 30 minutes before adding it to the filling. Soaking helps to remove excess starch, which results in a lighter, fluffier texture. It also aids in speeding up the cooking time and can even make the rice easier to digest and potentially increase its nutritional value by reducing phytic acid.

Can you freeze Lebanese stuffed zucchini?

Absolutely! Kousa Mahshi freezes beautifully, making it an excellent meal prep option. It is best to freeze the dish after it has been fully cooked, rather than before. Once your Kousa Mahshi has cooled completely to room temperature, transfer the stuffed zucchini along with the accompanying sauce into an airtight, freezer-safe container. Ensure the zucchini are well covered by the sauce to prevent freezer burn. It can be stored in the freezer for up to 3 months.

When you’re ready to enjoy it, simply transfer the frozen dish to the refrigerator and allow it to thaw overnight. Reheat gently in the oven at 350°F (175°C) until warmed through, or on the stovetop over low heat.

How can I make this stuffed zucchini recipe vegetarian?

Transforming this Kousa Mahshi recipe into a delicious vegetarian version is straightforward and yields fantastic results! Instead of ground beef or lamb, you can use a variety of plant-based proteins to create a hearty and flavorful filling. Excellent substitutes include:

• Chickpeas: Mashed or roughly chopped chickpeas provide a great texture and earthy flavor.
• Lentils: Cooked brown or green lentils offer a robust, meaty texture and are packed with protein.
• Other Beans: Cannellini beans or kidney beans, lightly mashed, can also work well.

Beyond legumes, you can simply bulk up the filling with more rice and finely diced yellow onion. For added texture, flavor, and nutrition, consider incorporating finely chopped mushrooms, toasted pine nuts, and additional fresh herbs like parsley, dill, or cilantro. Adding more finely diced tomatoes directly into the filling will also enhance the moisture and flavor, ensuring your vegetarian Kousa Mahshi is just as satisfying and delicious as the traditional meat-filled version.

Authentic Lebanese Stuffed Zucchini (Kousa Mahshi)

★★★★☆
4.67 from 3 votes

This traditional Lebanese stuffed zucchini, Kousa Mahshi, is lovingly simmered in a vibrant tomato-lemon sauce. The sauce beautifully infuses the tender squash and its hearty ground meat and rice filling with exquisite Middle Eastern flavors, making it a truly unforgettable dish.

Ingredients

• 8 Mexican squash or medium zucchini
• 1 large tomato, for plugs
• Fresh mint leaves, for stuffing and garnish

Stuffing

• ¾ cup long-grain white rice
• 1 tablespoon olive oil
• ½ cup yellow onion, diced
• ½ lb ground beef or lamb (90/10 lean-to-fat ratio)
• 1 teaspoon kosher salt
• ½ teaspoon Lebanese 7 Spice
• ¼ teaspoon black pepper
• ⅛ teaspoon turmeric powder
• 10 mint leaves, chopped

Braising Liquid

• 3 cups passata or pureed tomatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon kosher salt
• 1 cup chicken broth
• 1 lemon, juiced

US Customary – Metric

Instructions

1. Prepare Rice: Rinse and drain the long-grain white rice thoroughly in a colander until the water runs clear. Transfer the rinsed rice to a bowl and cover it completely with water. Set aside to soak for 30 minutes.
2. Prepare Zucchini: Trim both ends from each zucchini. Using an apple or zucchini corer, carefully insert it from one cut end, twist, and scoop out the zucchini flesh, leaving approximately a ⅓-inch ring of flesh. (You can save the scooped-out flesh for other uses like fritters or soups).
3. Prepare Tomato Plugs: Trim the ends from the large tomato and remove all seeds. Cut the tomato flesh into small, circular pieces that will serve as plugs for the ends of the zucchini. Set aside.
4. Make Stuffing: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add the diced yellow onion and cook for 3 minutes until softened. Add the ground beef or lamb, breaking up the meat with a wooden spoon, and cook until browned, about 8 minutes, stirring often. Season with kosher salt, Lebanese 7 Spice, black pepper, turmeric powder, and chopped mint leaves. Remove the skillet from the heat.
5. Combine Filling: Drain the soaked rice thoroughly and add it to the cooked ground meat mixture in the skillet. Stir well to combine all ingredients evenly.
6. Prepare Sauce: In a large, deep pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 2 minutes until fragrant. Pour in the passata (or pureed tomatoes) and chicken broth. Stir well and bring the liquid to a boil, then reduce the heat to a low simmer while you proceed with stuffing the zucchini.
7. Assemble Zucchini: Insert one of the tomato pieces into one end of a cored zucchini, forming a firm plug. Using your hands, carefully stuff the zucchini with the meat and rice filling, leaving about ¼ inch of space near the top to allow for rice expansion during cooking. Plug the top end with several fresh mint leaves or another tomato piece. Repeat this process for all zucchini.
8. Simmer Kousa Mahshi: Carefully arrange the stuffed zucchini in the simmering tomato broth in your large pot. They can be placed upright or laid down in layers. If the broth does not fully cover the zucchini, add just enough additional water or chicken broth to ensure they are submerged.
9. Cook: Bring the liquid back to a boil over high heat, then immediately reduce the heat to low. Cover the pot tightly and let the Kousa Mahshi simmer until the rice is cooked through and the squash is tender, which typically takes about 45 minutes. Cooking time may vary based on zucchini size.
10. Serve: Carefully remove the cooked stuffed zucchini from the pot and arrange them on a serving platter. Stir the fresh lemon juice into the hot tomato sauce remaining in the pot. Spoon this flavorful sauce generously over each serving of Kousa Mahshi. Serve immediately.

Nutrition

The following information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional nutritionist’s advice.

Calories: 532kcal | Carbohydrates: 64g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1219mg | Potassium: 2257mg | Fiber: 10g | Sugar: 21g | Vitamin A: 2185IU | Vitamin C: 116mg | Calcium: 147mg | Iron: 7mg

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