Recipe by Russell Neimy
"Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves."
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chopped top round steak
salt and ground black pepper to taste
1 (10.75 ounce) can
1 (14.5 ounce) can
Very tasty and authentic. I didn't have a small scoop so I used a butter knife and gently twisted the tip into the zucchini and it cored it out perfectly. I had to use more tomato soup and stewed tomatoes (plus I added water to make the sauce more liquid to cover all the zucchini in the pot) also I brought the sauce to a slight boil before I added the zucchini. Otherwise perfect!
This is a good base recipe for Lebanese Koosa, however, there's 2 big things missing: dried crushed mint and Lebanese yogurt (Leban). Allll Lebanese I know eat this with Leban on top and generously sprinkle crushed dried mint on top. With these two additions, which are essential, it's very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Lebanese Stuffed Zucchini (Coosa/Koosa)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 330
** Calories from Fat: 63
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