Vegetarian Koussa Mehchi

Delight in the vibrant flavors of the Middle East with this Vegetarian Koussa Mehchi recipe, a plant-based twist on the traditional stuffed zucchini dish! Perfectly tender zucchinis are hollowed out and filled with a fragrant mixture of long-grain rice, aromatic herbs like parsley and mint, and exotic spices including cumin and cinnamon. Simmered to perfection in a rich tomato and vegetable broth, this comforting dish is both wholesome and bursting with flavor. Ideal for a family dinner or an impressive vegetarian option at your next gathering, this recipe is naturally gluten-free and packed with nutrients. Serve warm with a drizzle of olive oil or a sprinkle of fresh parsley for an authentic and satisfying meal that will transport your taste buds straight to the heart of the Mediterranean.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

Wash the zucchinis thoroughly. Cut off the tops and using a small spoon or corer, hollow out the centers carefully, leaving a thin shell.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the rinsed rice, chopped tomato, and minced garlic. Cook for another 5 minutes, stirring frequently.

Step 4

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.

Step 5

Stuff each hollowed zucchini with the rice mixture, leaving a little room at the top as the rice will expand during cooking.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Carefully remove the zucchinis from the pot with a slotted spoon and arrange them on a serving platter.

Step 10

Serve warm, garnished with additional chopped parsley, if desired.

Nutrition Facts

Serving size	(3020.0g)

Amount per serving	% Daily Value*
Calories	1255.3

Total Fat 41.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5405.0mg	0%
Total Carbohydrate 195.4g	0%
Dietary Fiber 40.9g	0%
Total Sugars 66.7g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 870.4mg	0%
Iron 23.0mg	0%
Potassium 7552.7mg	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: 28.0%

Protein: 14.1%

Carbs: 58.0%