Zucchini Flesh Recipe (Lib el Kousa)

Eating Zucchini flesh, is typical growing up in a family with a Lebanese background, Mum was the cook in the family and this dish I loved eating it wrapped up in Lebanese pita bread.

Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you for supporting Plant Based Folk! To learn more about affiliate links on Plant Based Folk, please read the Privacy Policy & Terms of Use.

Lib el Kousa translates to flesh of the zucchini/gray squash and in my previous recipe Kousa Mahshi (stuffed zucchini) (see below image)

I cored each zucchini/gray squash and ended up with a mound of golden flesh. This recipe is super easy and tangy.

A perfect accompaniment, or eat it with Lebanese bread using your hands to pick a morsel at a time. Click here to learn how to core a zucchini.

What you'll need for this recipe:

• Zucchinis / gray squash
• Lemon
• Olive oil
• Dried mint
• Seasoning 

How to make Lib El Kousa

Step 1 - In a small pot, over medium heat, cook zucchini flesh until tender.

Step 2 - Discard excess water once flesh is tender.

Step 3 - Combine lemon, olive oil, mint and seasoning with cooked zucchini flesh

Step 4 - Serve hot or cold with Lebanese bread

Zucchini Flesh Recipe Tips

Flesh from zucchini / gray squash naturally contains a lot of water. Ensure you remove as much water excess as you possible can to avoid this dish being soggy - you can do this by simply squeezing out the excess.

Serve with Lebanese bread, using your fingers to pick up the Lib el Kousa with bread - tear off a small morsel sized piece of bread and hold it with your fingers to scoop up a bite size

Add this recipe to your toast for breakfast (I love this as an alternative to store bought toppings)

Lib el Kousa can be eaten as part of a mezza or on it's own and can be enjoyed anytime of the day