Mellas Family Lamb Stuffed Zucchini (Koosa) Recipe -
Mellas Family Lamb Stuffed Zucchini (Koosa) Recipe
  • READY IN ABOUT 2 hrs

Mellas Family Lamb Stuffed Zucchini (Koosa)

Recipe by  

"This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 25 mins

    1 hr 55 mins


  1. Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
  2. Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
  3. Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
  4. Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

This is a great recipe, thank you for sharing it! I made it as written the first time and it was wonderful. The second time I decided to tweak the recipe to my tastes a bit more. Like the previous reviewer I omitted the salt (canned tomatoes typically have enough for my tastes) and used fresh mint. I cooked the tomato sauce as advised but added a bit of white wine and garlic. For the stuffing, rather than cook the meat and rice in the oven I added oil to the sauté pan with garlic, onion, and uncooked rice. This gives the rice a head start on cooking and a lot more flavor. I sautéed all until everything browned a bit and added the lamb which I sautéed until cooked. I used a slotted spoon to remove the mixture and stuff into the zucchini to reduce some of the grease. The final cook time for the stuffed zucchini was 30 minutes. My boyfriend indicated this was a “keeper” recipe.

Most Helpful Critical Review
Aug 28, 2014

Cooked the sauce for an hour before it got thick. 20 minutes was not long enough. What temperature for the oven? Cooked for an hour at 350 and the rice is still crunchy and the zucchini is hard. Will let you know how it tastes whenever it gets done.

Aug 09, 2011

My Husband is Lebanese so I was a bit intimidated to try this can I compete with his mother? well, I am happy to report that I passed with flying colors. here is what I customized: I added 1/2 teaspoon of cinnamon; I used lean ground beef instead of lamb; i sauteed the onion, and then added the rice to the pan, to give a bit more flavor. I added a splash of white wine. i added fresh mint instead of dried, because it grows like weed in my garden. While it was cooking, the smell alone was enough to make us all salivate, and the end result was spectacular! comfort food at its best! thank you for the great recipe!!!

Sep 21, 2009

This took care of a monster zucchini someone gave me. I made 3 very minor changes. First, I eliminated the salt for dietary reasons and to my taste it wasn't missed. Second, I didn't realize I had no tomato paste until I was well into preparing this so I just cooked the sauce down to thicken it. Third, I used fresh mint instead of dried because I had it on hand. The cinnamon adds a lovely flavor and I think next time I will increase it slightly. Thanks for a tasty dish.

Aug 05, 2010

Wow!!!!! Not only was this dish fun to make, but it tasted amazing! The sauce surprised me! This meal is one that I will be making for a very long time. Thank you for sharing. SO GOOD!

Nov 26, 2014

Great recipe! I made a few changes. I only had one zucchini, so instead of stuffing it, I chopped it up & chucked it in the pot. I also didn't have any mint, so I used fresh rosemary & it turned out great! I baked at 350 for 1 hour & this was the right temp & amount for me.

Oct 06, 2011

Delicious! I added a little chevre on top after cooking, yum!

Dec 08, 2014

Fabulous! Everyone needs to be eating this!!! I planted 3 zucchini plants this spring just so that I could freeze more zucchini so I can make this later into the winter. Yum!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 1593 mg
  • 64%

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

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Stuffed Zucchini Boats

Zucchini are stuffed with sausage and topped with tomato sauce and melty cheese.

Stuffed Leg of Lamb with Balsamic-Fig Sauce

An impressive roasted leg of lamb served with a rich balsamic-fig sauce.

Stuffed Zucchini

Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States