• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

subscribe
search icon
Homepage link
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

×
Home » Vegan Lebanese Recipes

Delicious Zucchini Flesh Dip (Lib Koosa)

Published: May 31, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

248 shares
Jump to Recipe

This lib koosa recipe is a juicy and sour Lebanese zucchini flesh dip flavored with a lemon and mint dressing.

a brown bowl filled with yellow zucchini flesh
It's juicy, zesty and sour, unlike anything else!

What is Lib Koosa?

"Lib koosa," also known as "lib el kousa," is Arabic for "zucchini flesh" or pulp. It is also the name of this dish, which features zucchini flesh cooked in a lemon and mint dressing.

This version is Lebanese, however, there are differing Middle Eastern variations.

It is often the by-product of making kousa mahshi (stuffed zucchini), each zucchini is cored resulting in a mound of golden flesh which is perfect in this recipe and this zucchini pulp with bulgur. However, I have noted below (in the ingredients section) how to make this dish without coring.

Ingredients Highlight

The complete list of ingredients with measurements, can be found in the full recipe card below.

Green, golden, or grey zucchini can be used for this dish. These are long, cylindrical types about the size of a hand.

I typically use either grey zucchini (also known as Lebanese zucchini or grey squash) or green zucchini, as they are the most readily available in shops.

If you want to make this recipe without hollowing out a zucchini, you can grate them using a large grater. Avoid small or fine grating, as this will result in a mushy texture. This method is also sometimes used in ejjeh or zucchini ganoush recipes.

For the dressing, freshly squeezed lemon juice and dried mint are combined with extra virgin olive oil. It's important to avoid using bottled lemon juice and low-quality olive oil, as both of these ingredients significantly affect the taste of the dish.

a yellow water chunky dip in a brown plate with a spoon in it

‍Serving Suggestions

We always serve lib koosa with pita bread. Tear pieces of bread to scoop out the flesh and enjoy it by hand. Use the bread to mop up the juices.

Generally, this meal is served as a breakfast meal, or part of a mezze, a collection of small plates of food, such as msabha, Lebanese balila or foul mdamas and plenty of fresh vegetables.

Add this chunky zucchini flesh dip to your toast for breakfast, it is magical (I love this so much!)

a hand holding a pita bread with yellow dip in it

Storage

How to store lib koosa?

Once completely cooled to room temperature, transfer to an airtight container and store in the fridge for up to 3 days. Reheat the required portion, either on a stovetop or in a microwave.

How to store zucchini insides?

Once the insides of zucchini have been removed, place the flesh in a covered container in the fridge for up to 2-3 days until you are ready to cook the flesh. The color may change slightly, you can drizzle a small amount of lemon juice to stop this. Alternatively, place the flesh into a freezer friendly bag and store in the freezer for approximately 3 months.

a brown bowl with chunky yellow zucchini dip with a couple of spoons on the side

More delicious ways to use zucchini, try making baked zucchini chips or this easy oven roasted zucchini.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

a brown bowl filled with yellow zucchini flesh

Delicious Zucchini Flesh Dip (Lib Koosa)

This lib koosa recipe is a juicy and sour Lebanese zucchini flesh dip flavored with a lemon and mint dressing.
Print Pin Rate Save Recipe Saved Recipe
Course: Breakfast, Side Dish
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 1 bowl
Author: Janelle Hama

Ingredients

  • 6 small Lebanese zucchini's fleshed see notes (grey squash)
  • 1 small Lemon juiced, or to taste
  • 1 tablespoon Extra virgin olive oil or to taste
  • ½ teaspoon Dried ground mint or fresh mint leaves
  • ½ teaspoon Salt or to taste
  • ¼ teaspoon Cracked black pepper or to taste
Prevent your screen from going dark

Instructions

  • In a small pot, over medium heat, cook zucchini flesh until tender. Optional, discard excess water once the flesh is tender. See notes.
  • Combine lemon, olive oil, mint, salt and pepper with cooked zucchini flesh. Adjust the flavors to suit your taste. Serve hot or cold with pita bread and topped with additional olive oil if desired.

Video


Notes

This recipe typically uses the byproduct of kousa mahshi where zucchini are cored leaving the flesh. However, if you're not making that meal I recommend grating the zucchini on a large size to avoid a mushy texture. Avoid fine grating as it will result in mush.
The zucchini flesh contains a lot of water that will cook out when heat is applied, so there's no need to add oil to the pot. Discarding the excess water is optional; I alternate between doing this. This means the dip can be as juicy as you want, making it delicious and perfect for mopping up with bread.
 
 
This recipe article was originally released in 2019 and has since been updated.
 

Equipment

Corer
1 Corer

Nutrition

Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 306mg | Potassium: 502mg | Fiber: 3g | Sugar: 5g | Vitamin A: 367IU | Vitamin C: 46mg | Calcium: 37mg | Iron: 1mg

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?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.


More Vegan Lebanese Recipes

  • cucumber yogurt salad in a brown plate
    Lebanese Cucumber Yogurt Salad
  • baklawa syrup in a glass bottle
    Baklawa Syrup
  • a white bowl filled with leafy greens, lentils and potato soup
    Adas bi Hamod
  • Lebanese rice pudding riz bi haleeb with pistachio
    Lebanese Rice Pudding
248 shares

Reader Interactions

Comments

    4.98 from 43 votes (40 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Liz

    June 11, 2024 at 5:23 pm

    5 stars
    Thank you! I love it! I would have never thought to prepare zucchini this way. As per your suggestion I grated mine

    Reply
  2. Sharone Trager-Hanoch

    April 18, 2023 at 1:11 am

    Delicious!! Was easy to make and tasted great on pita, topped with tehine

    Reply
    • Janelle Hama

      April 18, 2023 at 1:11 pm

      Mmmm, I love the addition of the tahini. Yum!

      Reply
  3. Dani

    December 11, 2022 at 12:00 pm

    how long can this keep in the fridge?

    Reply
    • Janelle Hama

      December 12, 2022 at 8:25 am

      Hi Dani,

      It should keep for 3 days.

      Reply
  4. Marwa

    September 12, 2020 at 9:06 pm

    5 stars
    Thank you! Thank you! for years I couldn’t find this recipe but knew it as a child. I love it.

    Reply
    • plantbasedfolk

      September 14, 2020 at 9:33 am

      You're more than welcome! It's so important to keep our childhood foods going.

      Enjoy!
      J 😀

      Reply
  5. Eddie

    April 14, 2020 at 5:32 am

    5 stars
    Made this the other day. Had it on toast. Lebanese recipes are always versatile.

    Reply
    • plantbasedfolk

      April 14, 2020 at 5:33 am

      better than any store bought condiment on toast - great idea!

      Reply

Primary Sidebar

a female brunette throwing a lemon

Hello, I'm Janelle!

A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • a bowl of chopped mushroom salad
    Easy Raw Mushroom Salad With Balsamic Vinegar
  • a red casserole pot with okra stew
    Bamia (Okra Stew Without Meat)
  • fingers holding a brown chocolate balls
    Chocolate Bliss Balls Without Dates
  • a stack of vegan corn fritters
    Easy 4-Ingredient Corn Fritters (Vegan)

Free e Cookbook

I'm sharing 5 top recipes from my family's cookbook, get it delivered to your inbox. Sign up →

an ipad showing a cookbook cover

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Terms of Use

Newsletter + Links

Sign Up! for emails and updates
Web stories
Vegan Lebanese Recipes
Shop Kitchen Essentials

Contact

Contact
Work with me
Social media
Advertise

Copyright © 2025 Plant Based Folk

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.