published May 30, 2022, updated Oct 02, 2024 You’ve probably had stuffed peppers, but have you tried stuffed zucchini? Introducing kousa mahshi, a Lebanese stuffed zucchini recipe that’s traditionally served during special occasions — so it’s sure to make an impression on your dinner guests. My garden overflows with zucchini throughout the summer, so I’m always needing new recipes like this to use them up like in these: Greek roasted vegetables, zucchini fritters, or tossed into a salad. This cooked zucchini is tender but retains a nice crunch. It absorbs sauces and stuffings really well — so the sauce and filling are really crucial! The robust braising liquid in this dish has a tomato base and is brightened with lemon juice and savory chicken broth. And the spiced ground meat and rice stuffing is savory, filling, and really packed in there. So, I think this dish is filling enough on its own, but some say that stuffed zucchini has to be served with pita. Chef’s choice. It does soak up the braising broth though!
Recommended Tools
Apple/Zucchini Corer – To cleanly and easily scoop out the zucchini flesh. Large Skillet – Or any non-stick saucepan. Dutch Oven – Use any pot that’s deep enough to hold a medium-sized zucchini and completely submerge it in the braising liquid.
Storing and Reheating
Leftovers can be refrigerated for up to 4 days. Store in an airtight container along with the sauce. If possible, store the whole zucchini without cutting to keep the filling in place. Reheat in the oven at 350 degrees F until warmed through. Love this recipe? Share it with the world on Pinterest.
