Search thousands of recipes reviewed by home cooks like you.

Lebanese Stuffed Zucchini (Coosa/Koosa)

Lebanese Stuffed Zucchini (Coosa/Koosa)

  • Prep

  • Cook

  • Ready In

Russell Neimy

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 {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

porcelina831
5
5/10/2013

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 stewed tomatoes (plus I added water to make the sauce more liquid to cover all the zucchini in the pot) also I brought the sauce to a slight boil before I added the zucchini. Otherwise perfect!