Kosa Mahshiya Zucchini Stuffed
Experience the tantalizing flavors of the Middle East with Kosa Mahshiya, a delightful zucchini stuffed recipe that brings comfort and sophistication to your table. This traditional dish features tender, hollowed zucchini filled with a fragrant mixture of ground beef or lamb, rice, and a medley of spices like cinnamon and paprika for a warm, aromatic profile. Simmered gently in a rich tomato sauce infused with garlic, parsley, and a hint of zesty lemon juice, each bite delivers a perfect harmony of savory and tangy notes. Ideal for a hearty family meal or an impressive dinner spread, this one-pot dish not only looks stunning but also captures the essence of homestyle Mediterranean cooking. Serve Kosa Mahshiya with a dollop of creamy yogurt or a crisp salad for the ultimate comforting experience. Simple yet bursting with flavor, this recipe is a must-try for lovers of global cuisine!
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Recipe Information
Ingredients
- 8 pieces medium zucchini
- 250 grams ground beef or lamb
- 1 cup uncooked white rice
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups tomato sauce
- 2 cups water
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Wash the zucchini thoroughly and cut off the stem ends. Hollow out the zucchini using a corer, being careful not to puncture the sides or bottom. Set aside.
In a medium bowl, combine the rice, ground beef (or lamb), onion, half of the minced garlic, 1 teaspoon of salt, black pepper, cinnamon, paprika, and parsley. Mix thoroughly to create the stuffing.
Stuff each hollowed zucchini with the rice and meat mixture, leaving about 1–2 centimeters at the top to allow the rice to expand during cooking.
In a large pot, heat the olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute.
Stir in the tomato paste and cook for 1–2 minutes, then add the tomato sauce, water, 1 teaspoon of salt, and lemon juice. Mix well and bring to a simmer.
Carefully arrange the stuffed zucchini in the pot, ensuring they are mostly submerged in the tomato sauce. Add more water if necessary to cover the zucchini.
Cover the pot with a lid and cook on low heat for 45–60 minutes, or until the rice and zucchini are fully cooked and tender.
Once cooked, remove the zucchini carefully from the pot and arrange on a serving dish. Spoon the tomato sauce over the top.
Serve hot with a side of plain yogurt or a fresh salad, if desired.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 20.2 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
