Kousa Mahshi or Stuffed Zucchini

It's zucchini season! Food related articles teem with a plethora of recipes to use squash. So bear with me while I work my way through this many-step recipe. The end result is a delight. I first fell in love with them in Jordan where they were served as part of a New Year feast. Determined to recreate a home cooked version I have done due diligence to find the right path. 

I find small round zucchini at the Spanish grocery store. Having made kousa mahshi with regular green zucchinis, I attempt the recipe with these small babies. Besides looking cute, they are delicious. I only see them in summer, so this recipe will be seasonal!

Hollow out zucchini with a melon baller carefully. You don't want to pierce the skins. Hollowing them takes a little effort, but is well worth it. If you cannot find round zucchini use the long green ones. Cut them in halves or thirds, hollow them leaving a firm base. You could also fill tomatoes the same way. Fill them with stuffing made with ground beef, uncooked rice, lots of herbs and seasonings. Cook them stove top with a base of tomatoes and onions. An hour later your kitchen will be the best place in the house. 


KOUSA MAHSHI OR STUFFED ZUCCHINI
Serves 4-6

6-8 round Zucchini
2  Summer Squash
2 green Zucchini
2-3 Plum Tomatoes
1 pound ground Beef
3 heaped tablespoons uncooked Rice
2 tablespoons Mint leaves
2 tablespoons Cilantro
2 tablespoons Parsley
3 tablespoons Dill 
2 tablespoons Onion, finely chopped
1 teaspoon Garlic, finely minced
1/2 teaspoon Kosher Salt
Several grinds of Peppercorns
1 large Onion
1 large Tomato
1 tablespoon Tomato Puree
1 cup Water
Kosher Salt
2 tablespoons Olive Oil


Cut the tops off the round zucchini. Hollow the zucchini using a melon baller. Work your way carefully inside. Make sure you leave enough flesh on the outside. Keep the zucchini flesh aside.

If you are using regular zucchini and summer squash, cut them into halves or thirds, depending on their length and size. Hollow the zucchini the same way.

Slice the top off the tomato. Use the melon baller to remove the pulp. Keep pulp aside.

Sprinkle a little salt over zucchini and tomato

Chop all the herbs finely.

Place the ground beef in a bowl. 

Rinse rice under running water, drain well and add to beef. 

Add herbs, chopped onion, garlic, tomato pulp, salt and pepper to  beef. Use your hands to mix everything.

Stuff zucchini and tomatoes almost to the top.

Slice onion into half moons.

Slice tomato into thin rounds.

Whisk tomato puree and water.

Heat olive oil in  a large saucepan.

Lay onion and tomato slices over the oil.

Arrange the zucchini and tomatoes in the pan so that they fit snuggly. 

Scatter some zucchini flesh in between the zucchini.

Pour the tomato water around the zucchini. 

Cover with a tight fitting lid and braise for 60-70 minutes on a medium low flame.

Uncover and serve them hot.

We love love love the zucchini. A wholesome addition to any meal, albeit labor-intensive, these stuffed veggies will carve a place in your culinary heart.

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