Kosa Mahshiya Zucchini Stuffed

Experience the tantalizing flavors of the Middle East with Kosa Mahshiya, a delightful zucchini stuffed recipe that brings comfort and sophistication to your table. This traditional dish features tender, hollowed zucchini filled with a fragrant mixture of ground beef or lamb, rice, and a medley of spices like cinnamon and paprika for a warm, aromatic profile. Simmered gently in a rich tomato sauce infused with garlic, parsley, and a hint of zesty lemon juice, each bite delivers a perfect harmony of savory and tangy notes. Ideal for a hearty family meal or an impressive dinner spread, this one-pot dish not only looks stunning but also captures the essence of homestyle Mediterranean cooking. Serve Kosa Mahshiya with a dollop of creamy yogurt or a crisp salad for the ultimate comforting experience. Simple yet bursting with flavor, this recipe is a must-try for lovers of global cuisine!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 8 pieces medium zucchini
• 250 grams ground beef or lamb
• 1 cup uncooked white rice
• 1 medium onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups tomato sauce
• 2 cups water
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Wash the zucchini thoroughly and cut off the stem ends. Hollow out the zucchini using a corer, being careful not to puncture the sides or bottom. Set aside.

Step 2

In a medium bowl, combine the rice, ground beef (or lamb), onion, half of the minced garlic, 1 teaspoon of salt, black pepper, cinnamon, paprika, and parsley. Mix thoroughly to create the stuffing.

Step 3

Stuff each hollowed zucchini with the rice and meat mixture, leaving about 1–2 centimeters at the top to allow the rice to expand during cooking.

Step 4

In a large pot, heat the olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute.

Step 5

Stir in the tomato paste and cook for 1–2 minutes, then add the tomato sauce, water, 1 teaspoon of salt, and lemon juice. Mix well and bring to a simmer.

Step 6

Carefully arrange the stuffed zucchini in the pot, ensuring they are mostly submerged in the tomato sauce. Add more water if necessary to cover the zucchini.

Step 7

Cover the pot with a lid and cook on low heat for 45–60 minutes, or until the rice and zucchini are fully cooked and tender.

Step 8

Once cooked, remove the zucchini carefully from the pot and arrange on a serving dish. Spoon the tomato sauce over the top.

Step 9

Serve hot with a side of plain yogurt or a fresh salad, if desired.

Nutrition Facts

Serving size	(3722.8g)

Amount per serving	% Daily Value*
Calories	2304.8

Total Fat 100.8g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 200mg	0%
Sodium 6301.6mg	0%
Total Carbohydrate 267.7g	0%
Dietary Fiber 34.9g	0%
Total Sugars 68.9g
Protein 88.3g	0%

Vitamin D 0IU	0%
Calcium 607.0mg	0%
Iron 18.5mg	0%
Potassium 5722.7mg	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: 38.9%

Protein: 15.2%

Carbs: 45.9%