Stuffed Zucchini in Tomato Sauce or Kousa
Delight your taste buds with Stuffed Zucchini in Tomato Sauce, also known as Kousa—a traditional Middle Eastern comfort dish that’s as wholesome as it is flavorful. This recipe features tender, hollowed zucchini filled with a savory blend of short-grain rice, spiced ground beef or lamb, and fresh parsley, simmered to perfection in a tangy tomato sauce infused with garlic, dried mint, and a splash of lemon juice. The aromatic combination of allspice and optional cinnamon elevates the dish, giving it a warm and inviting depth of flavor. Whether enjoyed as a main course or a hearty side, this one-pot wonder is simple yet sophisticated, making it a perfect option for a cozy family dinner or an impressive gathering. Serve it with a drizzle of the rich tomato sauce and a sprinkle of parsley for a stunning plate that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 8 pieces medium zucchini (preferably light green variety)
- 1 cup short-grain rice
- 0.5 pounds ground beef or lamb
- 2 large tomatoes
- 2 tablespoons tomato paste
- 4 pieces garlic cloves (minced)
- 4 cups water
- 2 tablespoons olive oil
- 1 teaspoon dried mint
- 1 teaspoon allspice
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons cinnamon (optional)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
Instructions
Wash the zucchinis and trim off the stems and a small portion of the bottom ends. Use a corer or small spoon to hollow out the center of each zucchini, being careful not to puncture the sides. Set the hollowed zucchinis aside.
Rinse the rice thoroughly in cold water and drain well. In a mixing bowl, combine the rice, ground meat, allspice, cinnamon (if using), 1 teaspoon of salt, black pepper, and chopped parsley. Mix until fully integrated.
Stuff each zucchini with the rice and meat mixture, leaving about 1/2 inch of space at the top to allow the filling to expand while cooking. Do not overstuff.
Grate the tomatoes or puree them in a blender to form a smooth tomato base. In a large pot, heat olive oil over medium heat and sauté the garlic until fragrant, about 1 minute. Add the pureed tomatoes, tomato paste, 3 cups of water, dried mint, 1 teaspoon of salt, and lemon juice. Stir to combine and bring to a gentle simmer.
Carefully place the stuffed zucchinis into the pot, arranging them in a single layer. Add the remaining 1 cup of water, if needed, to ensure the zucchinis are mostly submerged.
Cover the pot and cook on low to medium heat for about 50-60 minutes, or until the zucchinis are tender and the rice filling is fully cooked. Gently turn the zucchinis halfway through cooking if necessary.
Taste the tomato sauce and adjust the seasoning with more salt or lemon juice, if desired.
Serve the stuffed zucchinis warm, with the tomato sauce spooned over the top. Garnish with additional parsley if preferred.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 5028 mg | 219% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 51.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5893 mg | 125% | |
*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.
