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.

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

Here are notes on some of the ingredients, the complete list 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 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 moudamas 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

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.

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Course: Breakfast, Side Dish

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: 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

Instructions

In a small pot, over medium heat, cook zucchini flesh until tender. Optional, discard excess water once the flesh is tender. See notes.
6 small Lebanese zucchini's fleshed
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.
1 small Lemon, 1 tablespoon Extra virgin olive oil, ½ teaspoon Dried ground mint, ½ teaspoon Salt, ¼ teaspoon Cracked black pepper

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.