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.
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
- Olive oil
- Dried mint
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
Zucchini Flesh Recipe (Lib el Kousa)
- 12 Zucchinis - fleshed (refer to how to core zucchini)
- 1 med Lemon, juiced
- 3 tablespoon Olive oil (or just be liberal with it)
- 1 teaspoon Dried coarsely ground mint
- 1 teaspoon Seasoning Seasoning = salt and pepper
- In a small pot, over medium heat, cook zucchini flesh until tender.
- Discard excess water once flesh is tender.
- Combine lemon, olive oil, mint and seasoning with cooked zucchini flesh
- Serve hot or cold with Lebanese bread