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Home » Vegan Lebanese Recipes

Kousa Mahshi (Lebanese Stuffed Zucchini)

Published: Oct 16, 2019 · Modified: Mar 30, 2022 by Janelle Hama · This post may contain affiliate links · 30 Comments

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A "healthier" version of Kousa mahshi aka Lebanese Stuffed Zucchini. This recipe is my Lebanese family’s recipe. Each zucchini (squash) is filled with spiced vegetables, toasted pine nuts and rice cooked in a delicious tomato broth. This is a vegan Lebanese recipe.

3 cooked zucchinis in a bowl with red broth
Kousa Mahshi is tomato broth

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Jump to:
  • ?Why you’ll love this recipe
  • ?Ingredients You’ll Need
  • ? How to Make Kousa Mahshi
  • ?Pro Tips 
  • ?Leftover Zucchini Stuffing
  • ?Variations
  • ❓FAQ
  • ?Related Recipes
  • Kousa Mahshi (Lebanese Stuffed Zucchini)

Kousa mahshi 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 ideal for vegans/vegetarians, it is in a tomato base and the filling is made of rice, vegetables and toasted pine nuts.

?Why you’ll love this recipe

  • Super delicious and wholesome
  • Family friendly - kids and adults love it
  • Dietary friendly - vegan, gluten free, soy free, corn free, oil free - Suitable for a WFPB No Oil diet.
  • A true comfort and filling meal

?Ingredients You’ll Need

fresh mint, parsley, pine nuts, rice, 7 spice, tomato and onion laid out
zucchini, tomato paste, salt and pepper laid out

Notes on some of the ingredients, the full list of ingredients and quantities can be found in the recipe card below.

Zucchini depending on your location this is called gray squash, Mexican squash, Calabacita, Lebanese Zucchini, white courgette (there may be a few other names).

Choose good quality squash, free from punctures, cuts and blemishes.

The ideal squash is not curved and has a wide mouth to make it easier when coring and stuffing.

Tomato paste should be plain with no added herbs or oils. I like to use an organic, reduced salt version.

Rice is the main component in the filling. Medium or long-grain is ideal. Whilst not traditional sometimes I like to use basmati.

Tomato is used in the filling, it needs to be diced finely. Again choose quality.

Brown onion will be used in the filling and is to be diced finely.

Fresh parsley and mint will be finely chopped and added to the filling to build up flavor.

Pine nuts add a good source of plant protein. These are dry roasted to enhance the nutty flavor. The pine nuts are part of the filling.

Spices and seasoning - you will need Lebanese 7 spice, which you can easily make your own blend (click on the link), salt and black pepper. 

OPTIONAL - Olive oil & vegan butter can be used to brown the pine nuts if you prefer not to dry toast them. If doing this, you will need 50/50 ratio, about a tablespoon. (I personally have been leaving oils out to suit my current diet)

Water is used to submerge the Lebanese stuffed zucchini. Which will help to cook the rice and vegetables. You will need between 6-8 cups.

? How to Make Kousa Mahshi

rice, vegetables, herbs and pine nuts filling in a glass bowl

Filling

a corer inside of a zucchini with zucchini flesh on the side

Coring zucchini with an electric corer

Coring Zucchini

Step 1 - Wash and dry zucchini as normal. Using a paring knife, slice off the ends (take off as little as possible) Use a corer (this can be done manually or with electric tool (affiliate link)) to hollow out each squash. Set aside.

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

(Use the zucchini flesh to make chickpea omelette, vegan ejjeh, Lebanese zucchini with burghul or lib koosa)

Preparing the Stuffing

Step 2 - In a nonstick fry pan/skillet, (optional - add olive oil/vegan butter) toast pine nuts until golden, and set aside. Be sure to remove the pine nuts from the pan immediately as they will continue to brown from the heat which can cause them to burn. This happens very quickly.

Step 3 - In a large mixing bowl add rice, tomato, onion, fresh parsley, fresh mint, pine nuts, Lebanese 7 spice, salt, and black pepper. Mix well together.

Stuffing Zucchini

Step 4 - 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.

raw zucchini with filling inside in a glass bowl

Cooking Time

Step 5 - Dissolve the tomato paste into the water, add salt & pepper. Place the stuffed zucchini into the pot and submerge with the water & tomato paste mixture. Place a plate onto and cover.

Bring to the boil over med/high heat and then simmer over low heat for about 40 minutes. Kousa Mahshi should be tender once done. Serve warm. 

How to Make Kousa Mahshi Recipe Lebanese Stuffed Zucchini Recipe

?Pro Tips 

If you’ve never cored Lebanese zucchini before, allow more time to make this kousa mahshi recipe.

Do not pierce skins as the squash will burst whilst cooking as the rice will expand through the piercing.

To flesh out each squash, I used to use a tool called a 'Manakra' (affiliate link) which is a corer. It's a unique tool specifically for the task of coring zucchini; it looks like a long spade.

I now use an electric corer (affiliate link) which helps me core vegetables in a fraction of the time. I highly recommend this tool!

Optional - combining vegan butter with olive oil in a pan stops burning and allows an even browning of the pine nuts.

two zucchinis with rice and vegetable filling  in a white bowl with red broth

?Leftover Zucchini Stuffing

Use any leftover rice stuffing to stuff tomatoes. Simply core out the tomato flesh, place the tomato flesh into the filling and stuff each tomato with the filling. Cook the tomatoes in the same pot.

Do not toss out the insides (flesh), keep the flesh for this recipe: Zucchini Flesh Recipe (Lib El Kousa)

?Variations

Pine nuts can be swapped out for almonds slivers.

If you can’t find the type of squash needed in this recipe, use the slimmer, longer green variety. 

❓FAQ

What is kousa mahshi?

Kousa Mahshi, which literally translates to “zucchini stuffed” is a classic Middle Eastern meal of zucchinies filled with a 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.

What is kousa in English?

'Kousa' - pronounced 'koo-sa' translates to "zucchini" or "squash". It is also spelled cusa, cousa, or kusa. Zucchini is also known as squash or courgette, depending on the region.

Can kousa mahshi be frozen?

Kousa mahshi is great as leftovers, so don't be afraid to make a large batch and keep in the fridge for a few days. You could even freeze them in a snap-lock container or bag for up to 3 months.

Where to buy kousa?

Kousa is normally found at your local grocer. If you are in Australia ask for 'Lebanese Zucchini or White Zucchini' if you are in America ask for 'Gray Squash’ or “Mexican Squash” and if you’re in the UK ask for “White Courgette” or “Lebanese Courgette”.
If you can't find this variety try using Yellow or Green Squash/Zucchini, these are good alternatives.

two bowls filled with kousa mahshi

?Related Recipes

  • Warak enab is stuffed Lebanese grape leaves - so good!
  • Stuffed silverbeet leaves (chard leaves) in a lemony broth
  • A simple dish with buttery blacked eyed beans and lemony greens - Lebanese Black Eyed Beans Recipe Vegan
  • An easy tangy light pastry called Purslane Pockets Lebanese Bakleh
  • My family's favorite rice, I can never get enough of this - Lebanese Rice Vegan
  • If you like to cook fresh beans, try my Foul Akhdar Bi Zeit, which is green broad beans in olive oil.
  • For a sweet treat that's light, Lebanese rice pudding Riz Bi Haleeb is a wonderful floral citrusy flavor.
  • A big on flavor side salad (or as I like it, for brekky on toast) a fresh oregano salad is perfect.
  • Lebanese brined lupini beans make an amazing snack packed with protein
  • The best Lebanese warm chickpeas called balila
  • Try delicious Lebanese braised green beans called Loubieh Bi Zeit
  • A hearty and easy to make pea stew called bazella w riz
  • Best Lebanese Tahini Salad
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Kousa Mahshi - Stuffed Zucchini Recipe

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Alternatively, did you happen to take a photo of your Lebanese stuffed zucchinis? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group. If you’re into fast cooking vids, join me on Tiktok.

Kousa mashi in a white plate with a spoon

Kousa Mahshi (Lebanese Stuffed Zucchini)

Kousa mahshi is Lebanese Stuffed Zucchini. This recipe is my Lebanese family’s recipe. Each zucchini (squash) is filled with spiced vegetables, toasted pine nuts and rice cooked in a delicious tomato broth. This is a vegan Lebanese recipe.
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 5 people
Author: Janelle Hama

Ingredients

Lebanese Stuffed Zucchini Recipe

  • 12 medium Lebanese zucchini White squash/Mexican zucchini
  • ¾ cup Tomato paste
  • ¾ tablespoon Salt or to taste
  • 1 teaspoon Cracked black pepper
  • 7 cups Water more or less may be needed

Zucchini Stuffing Ingredients

  • 1¼ cups Long-grain rice
  • 1 medium Tomato finely diced
  • 1 medium Onion finely diced
  • ¼ cup Parsley finely chopped
  • ¼ cup Mint finely chopped
  • ½ cup Pine nuts
  • ¾ tablespoon Lebanese 7 Spice substitute All Spice
  • 2 teaspoons Salt or to taste
  • ½ teaspoon Cracked black pepper
  • 1 tablespoon Dairy free butter optional
  • 1 tablespoon Olive oil optional
Metric - US Customary
Prevent your screen from going dark

Instructions

  • Wash and dry zucchinis as normal. Using a paring knife, slice off the ends (take off as little as possible) Use a corer (this can be done manually or with an electric tool) to hollow out each zucchini. Set aside.
    12 medium Lebanese zucchini
  • In a non-stick frypan/skillet, (optional - add olive oil/dairy-free butter) toast pine nuts until golden and set aside. Be sure to remove the pine nuts from the pan immediately as they will continue to brown from the heat which can cause them to burn. This happens very quickly.
    ½ cup Pine nuts
  • In a large mixing bowl add rice, tomato, onion, fresh parsley, fresh mint, pine nuts, Lebanese 7 spice, salt, and black pepper. Mix well together.
    ¾ tablespoon Salt, 1 teaspoon Cracked black pepper, 1¼ cups Long-grain rice, 1 medium Tomato, 1 medium Onion, ¼ cup Parsley, ¼ cup Mint, ½ cup Pine nuts
  • Using your hands, scoop little amounts of the stuffing and place it inside each zucchini. Tap the bottom of each 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.
  • Dissolve the tomato paste into water, add salt & pepper. Place the stuffed squashes into a large pot and submerge with the water & tomato paste broth. Place a plate on top and cover. Bring to the boil over med/high heat and then simmer over low heat for about 35-40 minutes. Kousa Mahshi should be tender once done. Serve warm. 
    ¾ cup Tomato paste, 7 cups Water, 2 teaspoons Salt, ½ teaspoon Cracked black pepper
    How to Make Kousa Mahshi Recipe Lebanese Stuffed Zucchini Recipe

Video

Notes

Here's the recipe for how to make your own Lebanese 7 spice
Zucchini depending on your location this is called gray squash, Mexican squash, Calabacita, Lebanese Zucchini, white courgette (there may be a few other names).
If you’ve never cored squash before, allow more time to make this kousa mahshi recipe.
Do not pierce skins as the squash will burst whilst cooking as the rice will expand through the piercing.
Use any leftover rice stuffing to stuff tomatoes. Simply core out the tomato flesh, place the tomato flesh into the filling and stuff each tomato with the filling. Cook the tomatoes in the same pot.
Do not toss out the insides (flesh), keep the flesh for this recipe: Zucchini Flesh Recipe (Lib El Kousa)

Equipment

Insta Corer Electric
pot
Bowl

Nutrition

Calories: 441kcal | Carbohydrates: 65g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 2349mg | Potassium: 1898mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2106IU | Vitamin C: 103mg | Calcium: 141mg | Iron: 5mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk


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    Recipe Rating




  1. Jennifer

    August 11, 2022 at 1:41 pm

    My grandfather was vegetarian. My grandmother used to
    Prepare his coussa stuffed with rice, onion, Tomato, Lebanese seasonings and chickpeas!

    Reply
    • Janelle Hama

      August 11, 2022 at 2:19 pm

      That sounds delicious Jennifer, I might try adding the chickpeas next time.

      Reply
  2. Lebatiz

    July 15, 2022 at 6:50 pm

    This dish isn't exclusively Lebanese

    Reply
    • Janelle Hama

      July 18, 2022 at 9:44 am

      Yes, you're right there are various variations. This is a vegan Lebanese version

      Reply
  3. Sara

    May 01, 2022 at 9:37 am

    5 stars
    Such an amazingly flavorful dish! We will be making this on repeat in my house!

    Reply
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Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

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