Lebanese Stuffed Zucchini (Coosa/Koosa)

Lebanese Stuffed Zucchini (Coosa/Koosa)

2
Russell Neimy 2

"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

50 m servings 330 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

2

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 stewe...

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 gener...