Trying to integrate vegetables into your daily diet can become monotonous. And finding creative ways to enjoy this low calorie food is a good idea to keep your veggie intake up. Green zucchinis are no exception. Commonly used as a side dish, zucchinis can make for a delicious main course.
Stuffed Green Zucchinis and Middle Eastern Cuisine
Zucchinis are popular in the Middle East because they are perhaps one of the easiest vegetables to grow and care for in hot temperatures and also because of the number of ways to cook them. They are often fried, steamed, sautéed, boiled and used in yogurt salads. However, if you are familiar with stuffed green peppers, the same can be done to zucchinis. In Middle Eastern countries this very popular and classic dish is called “koussa mahshi”. There are various methods to preparing koussa mahshi, depending on the region.
This recipe is one version of the Lebanese method to making stuffed green zucchinis. And if you are looking for a simple vegetarian meal, leave out the meat.
Ingredients for Stuffed Green Zucchini
Recipe for 1 ½ kg (2.5 lbs) of green zucchini
Serves four to six people
- 2 cups short rice
- 1 blade or sirloin steak or 1/2 pound extra lean ground beef
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- Pinch of allspice
- Pinch of cinnamon
- 2 tbsp butter or margarine - melted
- 1 small can tomato paste
Preparation for Stuffed Green Zucchini
- Soak 2 cups of short rice in hot water for half hour. Drain well.
- Cut the stem end off zucchini. With melon baller or butter knife, carefully remove the insides of zucchini leaving a 4 to 5mm thick border - try not to break or crack the skin.
- Cut blade or sirloin steak into 1/2 cm size cubes. Or if you prefer to use ground beef, loosen beef.
Cooking Directions for Stuffed Green Zucchini
- In large bowl, take short rice, meat, salt, pepper, allspice and cinnamon. Mix together.
- In small sauce pan, melt 2 tbsp butter or margarine. Pour over short rice and meat and mix.
- Stuff short rice and meat mix into hollow zucchini. Do not pack stuffing tightly, leave it loose.
- Place stuffed zucchini in large cooking pot.
- Add water just enough to cover the zucchini. Then dissolve 1 small can of tomato paste in the pot with zuccini.
- Bring to boil on high heat. Reduce heat and simmer half covered on medium high heat for 35 to 40 minutes or until rice is tender.
- Remove from heat and serve with broth.
This dish is best served with plain yogurt on the side.
Whether you prefer to fry, bake, boil or steam zucchinis, stuffing them is a creative take on this commonly used vegetable.
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