Low Carb Koussa Mehchi
Indulge in the comforting flavors of the Middle East with this Low Carb Koussa Mehchi, a healthier twist on the traditional stuffed zucchini dish. Perfect for keto enthusiasts or anyone seeking a light yet satisfying meal, this recipe swaps out rice for finely pulsed cauliflower, creating a nutritious and low-carb filling. Stuffed zucchinis are packed with a delicious blend of spiced ground beef, aromatic garlic, and fragrant allspice and cinnamon, then simmered in a rich tomato sauce until tender and full of flavor. Quick to prep and easy to make in just 90 minutes, this dish is perfect for family dinners or meal prepping. Garnished with fresh parsley, it’s a wholesome, flavorful option that doesn’t skimp on authenticity. Serve it alongside a simple salad or enjoy it solo for a guilt-free, nutrient-packed feast! Keywords: low carb stuffed zucchini, keto koussa, cauliflower rice stuffing, healthy Middle Eastern recipes, low carb dinner ideas.
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Recipe Information
Ingredients
- 6 medium zucchinis
- 1 head cauliflower
- 250 grams ground beef
- 2 tablespoons olive oil
- 1 small onion
- 3 garlic cloves
- 2 tablespoons tomato paste
- 400 grams canned tomatoes
- 1 teaspoon allspice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 cup water
Instructions
Wash the zucchinis thoroughly and cut off the tops, about half an inch. Using a corer or a small knife, hollow out the zucchinis carefully, leaving about 1/4 inch of shell. Save the scooped insides for another use if desired.
Cut the cauliflower into florets, then pulse in a food processor until it resembles rice.
Finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and garlic, sauté until softened.
Add the ground beef to the pan, cooking until browned. Stir in the cauliflower rice and cook for another 5 minutes.
Add the tomato paste, 1 teaspoon allspice, 1/2 teaspoon cinnamon, salt, and pepper. Mix well to combine.
Stir 1 tablespoon of chopped fresh parsley into the mixture and remove from heat. Allow to cool slightly.
Stuff each zucchini with the cauliflower and beef mixture, firmly but not too tight, leaving a small gap at the top.
In the same pan, heat another tablespoon of olive oil. Add the canned tomatoes, water, and a pinch of salt. Bring to a simmer.
Place the stuffed zucchinis in the pan, cover, and cook on medium-low heat for 45 minutes or until the zucchinis are tender.
Garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 4068 mg | 177% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 62.3 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 6964 mg | 148% | |
*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.
