Vegetarian Koussa Mehchi
Vegetarian Koussa Mehchi is a delightful Middle Eastern recipe that transforms tender zucchini into a flavorful, plant-based masterpiece. Hollowed zucchinis are generously stuffed with a fragrant mixture of long-grain rice, fresh herbs like parsley and mint, and warm spices including cumin and cinnamon. A simmering bath of rich vegetable broth and tomato paste infuses the dish with depth and vibrancy as it cooks to perfection. This vegetarian spin on the traditional Koussa Mehchi is both wholesome and aromatic, ideal for cozy family dinners or entertaining guests. With its balance of textures and flavors, this stuffed zucchini recipe celebrates the art of light yet satisfying comfort food. Garnish with fresh parsley for an extra pop of green, and serve warm for a dish that’s sure to impress. Perfect for vegetarian cuisine enthusiasts and Mediterranean food lovers alike!
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Recipe Information
Ingredients
- 8 pieces medium zucchinis
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 cup long-grain rice, rinsed
- 1 large tomato, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup chopped fresh parsley
- 0.25 cup chopped fresh mint
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 3 cups vegetable broth
- 2 tablespoons tomato paste
Instructions
Wash the zucchinis thoroughly. Cut off the tops and using a small spoon or corer, hollow out the centers carefully, leaving a thin shell.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the rinsed rice, chopped tomato, and minced garlic. Cook for another 5 minutes, stirring frequently.
Add the parsley, mint, cumin, cinnamon, salt, and black pepper to the skillet. Mix well and cook for another 2 minutes to let the flavors meld.
Stuff each hollowed zucchini with the rice mixture, leaving a little room at the top as the rice will expand during cooking.
In a large pot, combine the vegetable broth and tomato paste. Heat this mixture over medium-high heat until it comes to a gentle simmer.
Carefully place the stuffed zucchinis in the pot, arranging them in a single layer. Add additional vegetable broth or water if needed to just cover the zucchinis.
Cover the pot and reduce the heat to low. Simmer for about 45-50 minutes or until the zucchinis are tender and the rice is cooked through.
Carefully remove the zucchinis from the pot with a slotted spoon and arrange them on a serving platter.
Serve warm, garnished with additional chopped parsley, if desired.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 195.0 g | 71% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 68.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6845 mg | 146% | |
*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.
