Lebanese Stuffed Zucchini (Coosa/Koosa)

Lebanese Stuffed Zucchini (Coosa/Koosa)

2
Russell Neimy 1

"Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves."

Ingredients

50 m {{adjustedServings}} servings 330 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
  2. Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
  3. Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
  4. Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.

Footnotes

  • Cook's Note:
  • Mixing half zucchini and half yellow squash makes it even prettier!
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Reviews

2
  1. 4 Ratings

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Very tasty and authentic. I didn't have a small scoop so I used a butter knife and gently twisted the tip into the zucchini and it cored it out perfectly. I had to use more tomato soup and stewe...

This is a good base recipe for Lebanese Koosa, however, there's 2 big things missing: dried crushed mint and Lebanese yogurt (Leban). Allll Lebanese I know eat this with Leban on top and gener...