Stuffed Zucchinis

Name: Stuffed Zucchinis
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg baby zucchini, washed; 250 g coarsely ground beef; 1 1/2 cups rice, washed and drained; 2 medium tomatoes, cut in cubes; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cinnamon; For the sauce:; 3 cloves garlic, crushed; 4 tablespoons lemon juice; 3 cups water; 2 tablespoons tomato paste, dissolved in 1/2 cup water; 1 teaspoon dried mint; 1 teaspoon salt

Amal @cook_5061720

Beirut، Lebanon

The classical recipe for kousa mehchi: zucchini stuffed with meat and rice and cooked in tomato sauce.

Amal @cook_5061720

Beirut، Lebanon

The classical recipe for kousa mehchi: zucchini stuffed with meat and rice and cooked in tomato sauce.

Saved

Ingredients

60 mins

4 servings

1 kgbaby zucchini, washed
250 gcoarsely ground beef
1 1/2 cupsrice, washed and drained
2 medium tomatoes, cut in cubes
1 teaspoonsalt
1/2 teaspoonpepper
1/2 teaspooncinnamon
For the sauce:
3 clovesgarlic, crushed
4 tablespoonslemon juice
3 cupswater
2 tablespoonstomato paste, dissolved in 1/2 cup water
1 teaspoondried mint
1 teaspoonsalt

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Steps

60 mins

1

Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing.
2

To prepare the stuffing: mix the rice, ground beef, spices and tomatoes. Combine well.
3

Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
4

In a bowl, mix the sauce ingredients together with 3 cups water and pour them over the zucchini.
5

When the water starts boiling, reduce the heat; cover the pan and let it simmer for 1 hr.
6

Serve hot with plain yogurt on the side.