Whole30 Koussa Mehchi
Discover the hearty, aromatic flavors of **Whole30 Koussa Mehchi**, a healthy twist on the traditional Lebanese stuffed zucchini dish. Tender zucchini shells are hollowed out and filled with a savory mixture of seasoned ground beef, fragrant spices like cinnamon and allspice, pine nuts, and a hint of fresh parsley. Simmered to perfection in a tangy lemon-infused broth, this dish is packed with protein, free from grains, and fully compliant with Whole30 guidelines. Perfect for a wholesome family dinner, this Middle Eastern comfort food pairs beautifully with a simple side of salad or cauliflower rice. Serve warm, ladled with its rich cooking liquid, for a satisfying and nutritious meal that's sure to impress!
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Recipe Information
Ingredients
- 8 medium zucchini
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 pound ground beef
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons tomato paste
- 2 cups water
- 0.25 cup, chopped fresh parsley
- 0.25 cup pine nuts
- 2 tablespoons lemon juice
Instructions
Begin by preparing the zucchini. Cut off the tops and carefully hollow out the insides using a vegetable corer or a small spoon, leaving about 1/4 inch of the shell intact. Be careful not to pierce through the outer skin. Set the hollowed zucchinis aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up any lumps, until the beef is browned and cooked through, about 8 minutes.
Add the ground cinnamon, ground allspice, salt, and black pepper to the browned beef. Stir to combine, and then remove the skillet from heat.
Stir in the tomato paste, chopped parsley, and pine nuts into the beef mixture. Mix well to ensure everything is evenly distributed.
Carefully stuff each zucchini with the beef mixture, packing it gently but firmly, leaving a little space at the top as the filling may expand slightly during cooking.
In a large saucepan or pot, arrange the stuffed zucchinis upright, and do not overcrowd.
Mix the water with the remaining olive oil and lemon juice. Pour this mixture over the stuffed zucchinis.
Place a small, heatproof plate on top of the zucchinis to keep them submerged during cooking.
Bring the liquid to a simmer over medium-high heat. Then, reduce the heat to low, cover the pot, and cook for 30-40 minutes until the zucchinis are tender and the flavors have melded.
Carefully remove the zucchinis from the pot and serve warm. Spoon some of the cooking liquid over each serving for extra flavor.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 56.9 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 6467 mg | 138% | |
*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.
