It’s official, I’ve fallen in love! This Lebanese vegetarian stuffed zucchini (kousa mahshi) has become my new favorite zucchini recipe. I actually believe that it’s the best stuffed zucchini recipe you will ever make. You can serve this as a side dish or your main dinner recipe for the whole family, I promise, you’re going to love it.
Zucchinis are in season now and since they are extremely healthy and great for any diet, you should be adding them to your menu! These stuffed zucchini are low in calories and packed with nutrients, plus they are delicious so get out your aprons mamas!
Lebanese Vegetarian Stuffed Zucchini (kousa mahshi)
Just a little heads up, this recipe takes a lot of time and patience. You have to be very careful when coring the zucchini because they break easily. If this is your first time making stuffed zucchini, you can watch this video on how to core them properly.
Ingredients for 8 servings | Total time: 2 hours & 30 minutes
- 4 pounds of zucchini (Magda or cocozelle-cored)
- 2 cups of fresh parsley (finely chopped)
- 2 large tomatoes (finely chop only 1 and thinly slice the other for later)
- 1 cup of fresh mint leaves (finely chopped)
- 8 green onions (chopped)
- 1 cup of short-grain white rice (rinsed)
- 3 large lemon (squeezed)
- 1 teaspoon of salt
- 4 tablespoons of olive oil
- 2 medium potatoes (thinly sliced and set aside)
- 4 cups of water
How To Make Kousa Mahshi
Wash your cored zucchinis and set them aside. In a large bowl, mix the parsley, chopped tomatoes, onions, mint leaves, rice, salt, olive oil, and lemon juice.
Next, stuff the zucchini 3 quarters to the top and press the stuffing down with your fingertips so they aren’t too loose.
In a large pot, place the sliced potatoes at the bottom, and cover with the sliced tomatoes.
Next, start adding the stuffed zucchini one by one. It’s okay to layer them. Strain the remaining liquid from the stuffing into the pot.
Cover the zucchini with a large plate, press it down to hold the zucchini in place, and add the water.
Cook over high heat until it starts to boil, remove the brownish foams from the sides and lower the heat. Cover the pot and let it cook for 1 hour or until the zucchini and rice are cooked through.
Remove the zucchini one by one and place them in a deep dish or a platter without the leftover liquid so that they do not burst open. Serve with extra lemon juice and add more salt if needed.
Stuffed Zucchini (Kousa Mahshi) Nutrition Facts
Each serving of this recipe has | 163 calories | 7.8g total fat | 1.1g saturated fat | 0mg cholesterol | 333mg sodium | 23.5g total carbs | 6.2g dietary fiber | 5g total sugars | 4.8g protein | 153mg calcium | 5mg iron | 721mg potassium | Facts are based on a 2000-calorie diet
Vegetarian stuffed zucchini are low in calories and this recipe will get you around 36 stuffed zucchini which should yield 8 servings or 5 stuffed zucchini per serving. However, feel free to have up to 8 pieces if you are not having anything else for dinner.
Storage
This vegetarian stuffed zucchini recipe can be stored in the fridge for up to a week. Just make sure to store it in an airtight container or cover it with a cling film.
You also want to store the liquid in a separate container as well. You can reheat it in the microwave or on the stovetop by combining both and letting them simmer over low heat.
Want More Low-calorie Dinner Recipes?
- Lebanese Kousa Mahshi Recipe (Stuffed Zucchini)
- Easy Low-Calorie Butternut Squash Soup
- Healthy Roasted Butternut Squash And Cauliflower Soup
Conclusion
Stuffed zucchini is a very delicious dinner recipe and is extremely filling. I hope you try it and let me know what you think in the comments below. You can also find me on Pinterest for more awesome recipes and tips. Until next time, stay awesome mamas!
Oh and don’t forget to save the pin for later!
