Name: Kousa Mahshi (Stuffed Zucchini) Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 kg of ‘Magda’ light green zucchini; 250 g of minced meat (lamb or beef); 1 small onion, chopped finely; 2 tomatoes, chopped finely; 1/4 tsp black pepper; 1/4 tsp white pepper; 1/8 tsp turmeric; 3/4 tsp seven spice; 1 tsp salt; Small handful of parsley, chopped finely; 10-15 mint leaves, chopped finely; 1/4 cup regular olive oil; 1 1/2 cup short grain rice; 1 carton of passata (approx 500 g); Extra water if necessary; 2 lemons, juiced (divided); 3/4 tbsp salt; 2 tbsp regular olive oil; 2-3 garlic cloves, roughly chopped; 1 tsp dried mint

Jump to Recipe· 4.2 from 10 reviews

If you are looking for a dish that brings together tender, flavorful zucchini and a hearty, spiced meat and rice filling, you have to try this Kousa Mahshi (Stuffed Zucchini) Recipe. It’s a classic Middle Eastern favorite where fresh zucchini is hollowed out and lovingly stuffed with a delicious blend of minced meat, aromatic herbs, and fragrant spices. The stuffing is cooked slowly in a savory tomato sauce that seeps into every bite, creating a perfect harmony of flavors and textures. This recipe not only tastes incredible, but it also looks stunning on the table, making it a true crowd-pleaser for family dinners or special occasions.

Ingredients You'll Need

The image shows a close-up of several pale green, hollowed zucchini arranged neatly in a white bowl. Each zucchini piece has a smooth outer skin with slight ridges and the hollow openings create dark circular holes at one end. The light reflects softly, highlighting the fresh and firm texture of the zucchini on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Though the ingredient list may seem long, each component is simple, essential, and plays a crucial role in balancing the taste, texture, and color of this Kousa Mahshi (Stuffed Zucchini) Recipe. Fresh ingredients and well-chosen spices elevate this humble dish into something unforgettable.

2 kg of ‘Magda’ light green zucchini: These zucchinis are perfect for stuffing because of their size and tender skin.
250 g of minced meat (lamb or beef): Adds rich, savory depth to the filling.
1 small onion (chopped finely): Brings sweetness and helps bind the stuffing ingredients.
2 tomatoes (chopped finely): Adds freshness and moisture to the filling.
¼ teaspoon black pepper: Provides a mild heat and earthiness.
¼ teaspoon white pepper: Offers a subtle spice without overpowering color.
⅛ teaspoon turmeric: Gives a warm hue and slight bitterness that enhances the overall flavor.
¾ teaspoon seven spice: A fragrant blend that adds complexity to the meat mixture.
1 teaspoon salt: Essential for balancing all flavors perfectly.
Small handful of parsley (chopped finely): Freshness and herbal brightness.
10-15 mint leaves (chopped finely): Adds a refreshing note to the stuffing.
¼ cup regular olive oil: For richness and cooking.
1 ½ cup short grain rice: Gives the stuffing body and texture.
1 carton of passata (approx 500g): The base for the tomato sauce that cooks with the zucchini.
Extra water if necessary: To ensure the zucchinis cook perfectly without drying out.
2 lemons (juiced): Citrus brightness that lifts the whole dish.
¾ tablespoon salt: For seasoning the tomato sauce.
2 tablespoon of regular olive oil: Adds flavor to the sauce.
2-3 garlic cloves (roughly chopped): Pungent and aromatic, vital to the sauce’s character.
1 teaspoon dried mint: Adds warmth and herbal undertones to the cooking liquid.

How to Make Kousa Mahshi (Stuffed Zucchini) Recipe

Step 1: Prepare the Zucchini

Start by washing the zucchinis thoroughly. Carefully remove the tops and keep them aside, as they will be used later to close off the stuffed zucchini, sealing all those delicious flavors inside. Then, using a corer, hollow out each zucchini, leaving approximately a half-centimeter thickness around the sides to keep them sturdy during cooking. Lightly score the zucchini skin with a serrated knife to create grooves that help the sauce cling better once cooked.

Step 2: Make the Stuffing

Wash the short grain rice and let it soak in some water for about half an hour to soften slightly, then drain thoroughly. In a large mixing bowl, combine the soaked rice with minced meat, finely chopped tomatoes, parsley, mint, onion, and all the spices including seven spice, white and black pepper, turmeric, and salt. Add the olive oil to bring it all together and mix until the stuffing is well combined. Setting this mixture aside allows the flavors to meld beautifully before stuffing the zucchinis.

Step 3: Stuff the Zucchini

Prepare a large pot for layering the stuffed zucchinis. Taking small handfuls of the stuffing, gently fill each zucchini, leaving about an inch of space from the top to allow for the rice to expand when cooked. Seal the opening of each zucchini with its original stem or use grape leaves if preferred. Arrange the stuffed zucchinis upright in the pot, packing them closely together.

Step 4: Prepare and Cook in Tomato Sauce

Pour the carton of passata over the stacked zucchinis, add the salt, olive oil, juice of one lemon, and enough water to just cover the zucchini. Place a plate inside the pot on top of the zucchinis to keep them submerged. Bring the pot to a boil over medium heat, then reduce the heat to a low simmer. After 30 minutes of cooking, remove the plate and add the roughly chopped garlic, dried mint, and the juice of the second lemon. Continue simmering for another 30 minutes so the flavors deepen and the zucchinis become tender. Taste the sauce and adjust salt or lemon juice as needed to perfectly balance the dish.

Step 5: Check for Doneness and Serve

Before turning off the heat, try one zucchini to make sure the rice and meat filling is fully cooked and tender. If everything feels just right, remove the pot from the heat. Serve the stuffed zucchinis warm in shallow bowls, spooning generous amounts of the rich tomato sauce over the top for an irresistibly comforting meal.

How to Serve Kousa Mahshi (Stuffed Zucchini) Recipe

Three stuffed zucchini pieces lie close together on a white marbled surface. Two zucchinis are whole and cooked, showing a soft, yellow-green skin with slight ridges and a warm, glossy texture. The third zucchini is cut in half, revealing a tightly packed inner layer of rice mixed with small bits of herbs and meat, light brown and off-white in color. The zucchinis sit in a shallow pool of bright red tomato sauce, which has a smooth, slightly oily surface and splashes of deeper red throughout. The scene shows a close-up view emphasizing the filling and the sauce texture, photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkling of fresh chopped parsley or mint leaves on top adds a vibrant green pop and a refreshing herbal lift. A drizzle of good quality olive oil over the plated zucchinis enhances the texture and adds subtle fruity notes that round out the flavors beautifully.

Side Dishes

Kousa Mahshi (Stuffed Zucchini) Recipe pairs wonderfully with simple side dishes like a creamy garlic yogurt sauce or a fresh cucumber and tomato salad dressed lightly with lemon and olive oil. These sides complement the rich textures and keep the meal balanced and bright.

Creative Ways to Present

For a stunning presentation, arrange the stuffed zucchini in a large, shallow dish with the tomato sauce spooned evenly around. Garnish with lemon wedges and fresh herbs for a festive look. You can also serve individual portions in small bowls with a dollop of labneh or crumbled feta cheese on top to add a tangy contrast that guests will love.

Make Ahead and Storage

Storing Leftovers

Leftover Kousa Mahshi can be stored in an airtight container in the refrigerator for up to three days. The flavors tend to deepen even more overnight, making for a delicious second meal. Keep the sauce and stuffed zucchinis together to retain moisture and taste.

Freezing

You can freeze this dish by placing the stuffed zucchinis and ample tomato sauce in a freezer-safe container. Freeze for up to two months. Thaw in the refrigerator overnight before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers gently on the stovetop over low heat with a splash of water or additional tomato passata to prevent drying out. Alternatively, warm portions in the microwave, covered, to keep the sauce bubbling and the zucchini tender without losing moisture.

FAQs

Can I use a different type of zucchini for this recipe?

Yes, while ‘Magda’ light green zucchini is ideal because of its size and tenderness, you can use any medium-sized zucchini. Just be sure to hollow them carefully so they don’t become too thin or fragile when stuffed and cooked.

Is it possible to make this vegetarian?

Absolutely! Swap the minced meat for a blend of finely chopped mushrooms, walnuts, or lentils combined with the rice and spices. This will keep the stuffing hearty and flavorful while making it vegetarian-friendly.

Why soak the rice before mixing it with the meat?

Soaking the rice softens it slightly, reducing cooking time and ensuring the grains become tender inside the stuffed zucchini without drying out or remaining hard.

Can I prepare Kousa Mahshi in advance?

Yes, you can prepare and stuff the zucchini earlier in the day, then refrigerate until you're ready to cook. Just be sure to cover well to prevent drying out. Cooking fresh before serving yields the best texture and flavor.

What can I serve with Kousa Mahshi to make it a full meal?

Pair it with a light salad or some warm pita bread to scoop up the rich tomato sauce. A side of tahini sauce or strained yogurt adds creaminess and balances the spices perfectly.

Final Thoughts

Kousa Mahshi (Stuffed Zucchini) Recipe is truly one of those dishes that feels like a warm hug from the inside. Its blend of tender zucchini, savory spiced meat, and fragrant tomato sauce makes it an unforgettable delight that everyone should experience. Whether you’re making it for a family feast or a special occasion, this recipe is sure to become a cherished favorite on your table. So, grab some zucchinis and get ready to impress yourself and your loved ones with this wonderfully comforting and authentic dish!