Description
Tender zucchini stuffed with spiced rice and meat, simmered until soft, and topped with a tangy yogurt-garlic sauce—a beloved Lebanese comfort dish that’s both elegant and satisfying.
Ingredients
Units
Scale
- 8–10 small zucchini (kousa), hollowed
- 1/2 lb ground lamb or beef
- 1/2 cup long-grain rice, soaked and drained
- 1 small onion, very finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp ground allspice
- 2 tbsp chopped fresh mint or parsley
- 2 cups plain yogurt (whole milk or Greek-style)
- 2 garlic cloves, finely minced or pressed (for sauce)
- 1 tsp cornstarch (optional, for thickening sauce)
- 1–1.5 cups water or broth
- 1 tbsp lemon juice (optional)
Instructions
- Use a corer or small spoon to hollow zucchini into 2–3 inch tubes. Reserve the flesh for another use if desired.
- Mix ground meat, soaked rice, onion, garlic, tomato paste, allspice, salt, pepper, mint or parsley, and a splash of olive oil in a bowl.
- Stuff each zucchini gently, leaving about 1/4 inch at the top to allow for rice expansion.
- Place stuffed zucchini snugly upright or sideways in a large pot.
- Pour enough water or broth to come halfway up the zucchini. Bring to a simmer, cover, and cook on low for 30–40 minutes until tender.
- Meanwhile, whisk yogurt with garlic, optional cornstarch, salt, and lemon juice. Temper by adding a few spoonfuls of the hot cooking liquid, whisking constantly.
- Warm yogurt sauce gently over low heat until thickened slightly, without boiling.
- Serve zucchini on a platter, spoon yogurt sauce over, and garnish with chopped herbs. Serve warm or at room temperature.
Notes
- Don’t overfill zucchini to avoid spillage as rice expands.
- For vegetarian version, omit meat and double the herbs and spices in rice mix.
- Yogurt sauce can be made ahead and rewarmed gently before serving.
- Pairs well with Arabic salad, baba ganoush, or flatbread.
- Use regular zucchini if kousa is unavailable—just keep size manageable for stuffing.
Nutrition
- Serving Size: 2 stuffed zucchini with sauce
- Calories: 340
- Sugar: 4g
- Sodium: 430mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg