Kousa Mahshi (Lebanese Stuffed Zucchini)

Lebanese stuffed zucchini is known as kousa mahshi. This is my Lebanese family’s recipe. Each zucchini is filled with spiced vegetables, toasted pine nuts and rice cooked in a delicious tomato broth. Suitable for vegan/vegetarian diet.

Kousa mahshi translates to “stuffed zucchini” is a classic Middle Eastern meal of zucchini filled with rice filling. Either rice and meat or rice and vegetables. There are a couple of broth options also, in yogurt or in a tomato broth.

Kousa is one of the recipes that I can taste instantly upon hearing about it, it was a meal my family enjoyed a lot when I was younger and I still adore it.

Of course, it was made with meat back then.

This Lebanese stuffed zucchini recipe is meatless, and most meat-eaters who eat it are super impressed by the flavor. Other than my unwavering love for this meal, I also love that I can make another dish from the leftover zucchini flesh called lib el kousa.

Ingredients Highlight and Variations

Zucchinis are the vessels that are stuffed with rice. Depending on your location this is called gray squash, Mexican squash, Calabacita, Lebanese Zucchini, or white courgette (there may be a few other names). It is part of the squash family, just like this butternut squash stuffed with rice and lentils.

Choose good quality zucchini, free from punctures, cuts, and blemishes. Ideally, each one is not curved and has a wide mouth to make it easier for coring and stuffing. If you can’t find this type of squash, use the slimmer, longer green variety. 

Medium-grain white rice is the most ideal choice for the filling. However, short-grain rice will also work well. Occasionally, I use basmati rice, although it's not traditional.

Pine nuts make the filling taste amazing! They are dry-roasted to enhance the nutty flavor. Slivered almonds can be used as a substitute.

Lebanese 7 spice is a popular blend of various spices, I have linked in the recipe card below how to make this, which I recommend as it is very fragrant, however, you can replace it with allspice. 

How to Make Kousa Mahshi

Coring Zucchini

Wash and dry zucchini as normal. Using a paring knife, slice off the ends (take off as little as possible). Hollow each zucchini using either a manual Manakra or electric corer (I much prefer the electric tool as it's quicker!). Set aside.

Click here to view a quick 30sec video on how to core zucchini manually or watch the full Youtube video for how to core zucchini with an electric corer.

Filling

Coring zucchini with an electric corer

Preparing the Stuffing

In a nonstick fry pan or skillet, optionally add olive oil or vegan butter, then toast pine nuts until golden. Remove them from the pan immediately to prevent burning, as they can continue to brown rapidly from the residual heat.

In a large mixing bowl combine the browned pine nuts to the rice, finely diced tomato and onion, chopped herbs and all the seasoning and spices.

Stuffing Zucchini

Using your hands, scoop little amounts of the stuffing and place it inside each cavity. Tap the bottom of each squash to help the filling to fall into the cavity.

Leave approximately ½” (1.5cm) from the opening to allow the rice to expand whilst cooking.

Do not compact the rice, otherwise, it won't cook evenly. Wipe down each zucchini to ensure there is no filling on the outside.

Cooking Time

Dissolve the tomato paste into the water, add salt and pepper. Place the stuffed zucchini into the pot and submerge with the water and tomato paste mixture. Place a plate onto and cover.

Bring to the boil over medium - high heat and then simmer over low heat for about 40 minutes. Each stuffed zucchini should be tender once done. Serve warm. 

Storage

More Vegetarian Lebanese Stuffed Veggies

Warak enab is a dish of stuffed grape leaves in a lemony broth.

Stuffed silverbeet leaves or swiss chard, is also made with rice, diced veggies and herbs.

Oven baked Lebanese stuffed peppers in a tomato herb broth.

Similar to this recipe, are stuffed eggplants.