Paleo Koussa Mehchi
Elevate your dinner table with the rich, aromatic flavors of Paleo Koussa Mehchi, a wholesome, grain-free twist on the classic Middle Eastern dish. This recipe features tender zucchini hollowed out and stuffed with a spiced mixture of ground beef or lamb, fresh parsley, and warm spices like cumin, coriander, and a hint of cinnamon. Simmered to perfection in a savory tomato and bone broth sauce, this hearty dish is not only paleo-friendly but also packed with nutrients and vibrant flavors. Ideal for meal prep or a family meal, Paleo Koussa Mehchi is a deliciously satisfying option for anyone seeking healthy comfort food with a Mediterranean flair. Serve it warm with a garnish of fresh parsley for an enticing and wholesome experience! Keywords: paleo stuffed zucchini, Middle Eastern paleo recipes, healthy comfort food, paleo zucchini recipes.
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Recipe Information
Ingredients
- 6 Medium zucchini
- 500 grams Ground beef or lamb
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 3 tablespoons Tomato paste
- 400 grams Diced tomatoes, canned
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cinnamon powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh parsley, chopped
- 1 cup Bone broth or chicken stock
Instructions
Wash the zucchinis and cut off the top stems. Using a corer, hollow out the zucchinis, leaving about a quarter-inch thick shell. Be careful not to pierce through the sides or bottom.
In a mixing bowl, combine the ground beef or lamb, chopped onion, minced garlic, cumin, coriander, cinnamon, salt, pepper, and chopped parsley. Mix thoroughly until well combined.
Stuff each zucchini with the meat mixture, pressing gently to ensure they're not overly packed, which could cause them to burst while cooking.
In a large skillet, heat the olive oil over medium heat. Add the tomato paste and cook for 2-3 minutes, stirring frequently until the paste begins to darken slightly.
Add the diced tomatoes and bone broth to the skillet. Stir to combine and bring the mixture to a simmer.
Gently place the stuffed zucchinis into the skillet, ensuring they're covered with the sauce as much as possible. Add a little water if needed to cover them halfway.
Cover the skillet with a lid and reduce the heat to low. Allow to simmer for about 45-60 minutes or until the zucchini is tender and the filling is cooked through.
Once cooked, let the Koussa Mehchi rest for a few minutes before serving. Garnish with additional chopped parsley if desired.
Serve warm, and enjoy the flavors of this Paleo-friendly Middle Eastern delight.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3619 mg | 157% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 51.7 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 7149 mg | 152% | |
*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.
