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Kousa Mahshi: Middle Eastern Stuffed Zucchini with Meat and Rice in Tomato Sauce Recipe

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3.9 from 84 reviews

Kousa Mahshi is a traditional Middle Eastern dish featuring zucchini stuffed with a flavorful mixture of ground beef, rice, and aromatic spices, simmered in a tangy tomato sauce until tender and delicious. This comforting and hearty recipe showcases the delicate texture of zucchini combined with a savory filling, perfect for a family meal or special occasion.

Ingredients

Zucchini

  • 5 pounds medium zucchini (about 7 to 8 zucchinis, depending on size)

Sauce

  • 1 (28-ounce) can whole peeled Italian tomatoes, puréed with a hand blender
  • 2 cups water
  • 2 tablespoons lemon juice
  • 2 tablespoons granulated white sugar
  • 1½ teaspoons Diamond Crystal kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon allspice
  • ¼ teaspoon freshly cracked black pepper

Filling

  • ½ cup Italian Arborio rice or short-grain white rice
  • 1 pound ground beef
  • 1 medium onion, very small dice
  • 2 cloves garlic, minced
  • ¼ cup chopped parsley (about ½ ounce)
  • 2 teaspoons Diamond Crystal kosher salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon freshly cracked black pepper

Instructions

  1. Soak rice: Place the rice intended for the filling into a large bowl and cover it with water to soak for about 15 to 20 minutes. After soaking, drain the rice thoroughly.
  2. Core the zucchini: Trim just the ends of the zucchini lightly, then cut each zucchini into halves or thirds so each piece is about 3½ inches long. Using a small paring knife, apple corer, or vegetable corer, hollow out a cavity inside each zucchini piece, being careful not to pierce through the skin. Set aside the cored zucchini pieces and the removed interiors separately.
  3. Mix the sauce: Purée the canned whole peeled tomatoes in a large bowl using a hand blender. Add water, lemon juice, granulated sugar, salt, garlic powder, onion powder, allspice, and black pepper. Stir well to combine and set the sauce aside.
  4. Mix the meat filling: Drain the soaked rice and return it to a large bowl. Add ground beef, finely diced onion, minced garlic, chopped parsley, salt, allspice, and pepper to the rice. Mix everything thoroughly by hand or with a large spoon until fully combined. Set aside the filling mixture.
  5. Stuff the zucchini: Carefully stuff each cored zucchini piece with the meat and rice filling, making sure not to overpack to allow for even cooking.
  6. Prepare the pot: In a large soup pot, add about 1 cup of the prepared tomato sauce along with the reserved zucchini interiors to prevent sticking. Arrange the stuffed zucchini on top in layers as needed, then pour the remaining sauce over the zucchini. It is acceptable if the sauce doesn’t completely cover them.
  7. Cook: Cover the pot and bring the contents to a boil over high heat. Once boiling, immediately reduce to low heat and simmer gently for 1 hour and 15 minutes. Check the zucchini for tenderness; if still firm, continue cooking for up to an additional 30 minutes based on zucchini size and moisture, until the zucchini is very soft and the filling is fully cooked.
  8. Serve warm: Spoon some of the brothy tomato sauce into individual shallow bowls and add the stuffed zucchini. Optionally, serve with pita, laffa flatbread, or challah to soak up the extra sauce.

Notes

  • The dish traditionally uses small, light green Middle Eastern zucchini varieties like kousa or Lebanese squash, but common dark green zucchinis from US markets work well too.
  • The puréed canned whole peeled Italian tomatoes provide great flavor and less bitterness; alternatively, you can use tomato passata or two 15-ounce cans of tomato sauce.
  • If using lean ground beef, add 1 tablespoon of avocado or olive oil to the filling to add moisture.
  • Cutting longer zucchinis into halves or thirds makes them easier to core and stuff.
  • Make ahead tip: After cooking, layer stuffed zucchinis in a 9 x 13-inch baking pan, cover with sauce, cool, and refrigerate up to 3 days.
  • To reheat, bring to room temperature for about 1 hour, then bake uncovered at 350°F for 30 minutes or until heated through. Use a rimmed baking sheet underneath to catch any drips.
  • Freezing may affect texture. To freeze, wrap the dish tightly and place in a large Ziplock bag, then thaw overnight before reheating as directed.

Find it online: https://recipethrive.com/kousa-mahshi-middle-eastern-stuffed-zucchini-with-meat-and-rice-in-tomato-sauce-recipe/