Lebanese Zucchini Recipes
LEBANESE STUFFED ZUCCHINI
Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.
Provided by Rose- The Salt and Sweet Kitchen
Categories Entrées
Time 1h10m
Number Of Ingredients 12
Steps:
- Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
- Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
- Set cored zucchini aside.
- In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
- In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).
- Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.
- Repeat for the rest of the hollowed zucchini.
- Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
- Cover the pot, place on medium-high heat, and bring water to a boil.
- Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
- Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
- Taste the sauce and adjust salt if you'd like.
- Transfer to a serving plate, serve and enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1057 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
LEBANESE STUFFED ZUCCHINI (COOSA/KOOSA)
Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves.
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
- Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
- Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
- Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 46.6 g, Cholesterol 40.2 mg, Fat 7 g, Fiber 4.9 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 485.2 mg, Sugar 11.7 g
JOY'S LEBANESE STUFFED ZUCCHINI
Zucchini is sliced lengthwise and is stuffed with a mixture of ground turkey, brown rice, cinnamon, garlic, pepper, and chicken broth. It is a light and healthy dish, and smells wonderful when baking. Enjoy!
Provided by DAISYTAZZY
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Scoop pulp out of each zucchini half with a spoon and discard. Arrange zucchini in a deep glass baking dish.
- Stir 1 teaspoon cinnamon, 1/2 teaspoon minced garlic, and 1/2 teaspoon pepper into each can of chicken broth.
- Combine turkey, rice, and garlic powder in a large bowl; mix thoroughly. Stir in 1 can seasoned chicken broth.
- Stuff each zucchini half with turkey mixture. Place top halves over bottom halves so they look like whole zucchini. Pour the second can of seasoned chicken broth over zucchini and into the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until rice is tender and zucchini is soft, about 1 hour 15 minutes.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 42.8 g, Cholesterol 59 mg, Fat 7.5 g, Fiber 3.6 g, Protein 20.9 g, SaturatedFat 1.8 g, Sodium 682.6 mg, Sugar 3.4 g
LEBANESE BEEF ZUCCHINI BOATS
Provided by Physical Kitchness
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- Slice the zucchinis lengthwise and take a small spoon or ice cream scoop and 'gut' out the inside of the zucchinis. Place in a glass baking dish and brush the zucchini halves with olive oil.
- Bake for 20-25 minutes, or until the zucchinis are soft (cook time may be dependent on the size of your zucchinis).
- While zucchinis are in the oven, add the ground beef and chopped onions in to a medium saucepan and cook over medium-high heat until beef is browned and onions are translucent and then add the lemon juice, spices, tahini and water Stir until well combined and add more water if the mixture is too thick.
- Once the zucchinis are cooked, add the beef mixture to the hollowed insides and place back in the oven for around 5 minutes to heat throughout.
- Garnish with mint and sliced almonds.
LEBANESE ZUCCHINI
I love the Loobia (green beans) at our favorite Lebanese restaurant, and I wanted to see if I could recreate the flavor using zucchini. This is a fast and easy side dish that may not be orthodox, but it's tasty. I used salsa in a jar instead of a can of tomatoes to decrease the cooking time, but you could use tomatoes instead if you want less heat and have more time to let it cook down. You can also dice the zucchini instead of julienne.
Provided by hotdishmama
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove seeds from zucchini and cut into matchsticks or diced cubes.
- Heat olive oil over medium heat in large skillet.
- Add onions and bell peppers, sautee for 2-3 minutes until slightly soft.
- Add zucchini to pan and stir until it begins to soften.
- Add lemon juice and spices to pan. Continue cooking until zucchini is tender, about 5 minutes.
- Add salsa to pan and cook a couple more minutes until bubbly and liquid is absorbed.
- Add salt and pepper to taste.
Nutrition Facts : Calories 116.2, Fat 4.3, SaturatedFat 0.7, Sodium 273.2, Carbohydrate 18.4, Fiber 5.2, Sugar 10.2, Protein 4
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- Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end without removing too much of the squash.
- Using a knife or apple corer, carefully hallow out the squash and remove the flesh without puncturing the outside of the squash. You can reserve the flesh for another recipe.
- Heat the olive oil in a large pan on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients.
- To make the tomato broth, heat the olive oil in a large deep pot over medium. Add the tomato paste and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the chicken broth and bring mixture to a boil. Lower heat to a simmer, while stuffing the squash.
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- Prepare your zucchini by cutting off the stems and ends. Prepare the eggplant by rolling them on a hard surface (like your countertop) using the palm of your hand to soften the insides which will make it easier to hallow out. Proceed to cut the stems off the eggplant after you have rolled them.
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- Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
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- Cut the zucchinis in half. Carefully hollow them out leaving an 1/8-inch rim around the zucchini and about 1/2 inch on the bottom (use a dull butter knife or apple corer). Set the hollowed zucchinis to the side.
- In a pot large enough for all the zucchinis to fit, heat the olive oil over medium heat and add the onion, tomatoes, and garlic. Stir occasionally for 5 minutes, simmering on medium-low. Add the salt, pepper, tomato paste and vegetable broth. Allow to simmer over low heat while you stuff your zucchini.
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- Clean each zucchini by removing stalks and dried bottom. Be careful with the bottom end - do not remove any flesh.
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