Lebanese Stuffed Zucchini (Coosa/Koosa) Recipe - Allrecipes.com
Lebanese Stuffed Zucchini (Coosa/Koosa) Recipe
  • READY IN 50 mins

Lebanese Stuffed Zucchini (Coosa/Koosa)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
  2. Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
  3. Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
  4. Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins

Footnotes

  • Cook's Note:
  • Mixing half zucchini and half yellow squash makes it even prettier!
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Reviews More Reviews

May 10, 2013

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!

 

3 Ratings

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Nutrition

  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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