Dairy-Free Koussa Mehchi

Discover the vibrant flavors of the Middle East with this Dairy-Free Koussa Mehchi, a wholesome and comforting dish of tender zucchini stuffed with a savory blend of seasoned rice, fresh herbs, and your choice of ground beef or lamb. Simmered in a rich tomato and garlic sauce infused with warm spices like cinnamon and allspice, this traditional Lebanese recipe is both hearty and dairy-free, making it perfect for those with dietary restrictions. With fresh parsley, mint, and a splash of zesty lemon juice enhancing every bite, this dish is a true celebration of aromatic Mediterranean cuisine. Serve it warm, drizzled with its robust cooking sauce, for an unforgettable meal that’s as eye-catching as it is delicious.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 8 medium Zucchini
• 300 grams Ground beef or lamb
• 200 grams White long-grain rice
• 3 tablespoons Olive oil
• 1 medium Small onion, finely chopped
• 3 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 400 grams Diced tomatoes
• 500 milliliters Water
• 1 teaspoon Cinnamon
• 1 teaspoon Allspice
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh mint leaves, chopped
• 3 tablespoons Fresh parsley, chopped
• 2 tablespoons Lemon juice

Directions

Step 1

Wash each zucchini thoroughly, then trim off the tops. Use a corer or small spoon to carefully hollow out each zucchini, leaving the shells about 0.5 cm thick. Make sure to keep the ends intact to prevent the stuffing from spilling out during cooking.

Step 2

Rinse the rice under cold water until the water runs clear and drain well. In a mixing bowl, combine rice, ground meat (beef or lamb), chopped onion, one minced garlic clove, half the salt, cinnamon, allspice, black pepper, fresh mint, and parsley. Mix thoroughly until all ingredients are well combined.

Step 3

Fill each zucchini with the rice and meat mixture, leaving about 1 cm of space at the top to allow for expansion as the rice cooks. Do not overfill as the rice will expand.

Step 4

In a large pot, heat olive oil over medium heat. Add the remaining minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute.

Step 5

Add diced tomatoes to the pot, along with the remaining salt and water. Stir in the lemon juice and bring the mixture to a gentle boil.

Step 6

Carefully arrange the stuffed zucchinis in the pot, ensuring they are tightly packed to prevent them from moving during cooking.

Step 7

Reduce heat to low, cover the pot, and let the zucchinis simmer gently for about 45-60 minutes, or until the zucchinis are tender and the rice is fully cooked.

Step 8

Once cooked, remove the zucchinis from the pot carefully and allow them to rest for a few minutes. Serve warm, drizzled with the cooking sauce on top.

Nutrition Facts

Serving size	(3190.7g)

Amount per serving	% Daily Value*
Calories	2097.2

Total Fat 108.5g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 5.2g
Cholesterol 240mg	0%
Sodium 19186.9mg	0%
Total Carbohydrate 210.8g	0%
Dietary Fiber 26.8g	0%
Total Sugars 127.9g
Protein 79.1g	0%

Vitamin D 0IU	0%
Calcium 598.1mg	0%
Iron 20.8mg	0%
Potassium 5732.0mg	0%

*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.

Source of Calories

Fat: 45.7%

Protein: 14.8%

Carbs: 39.5%