LEBANESE STUFFED ZUCCHINI
Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.
Provided by Rose- The Salt and Sweet Kitchen
Categories Entrées
Time 1h10m
Number Of Ingredients 12
Steps:
- Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
- Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
- Set cored zucchini aside.
- In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
- In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).
- Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.
- Repeat for the rest of the hollowed zucchini.
- Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
- Cover the pot, place on medium-high heat, and bring water to a boil.
- Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
- Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
- Taste the sauce and adjust salt if you'd like.
- Transfer to a serving plate, serve and enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1057 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
LEBANESE ZUCCHINI
I love the Loobia (green beans) at our favorite Lebanese restaurant, and I wanted to see if I could recreate the flavor using zucchini. This is a fast and easy side dish that may not be orthodox, but it's tasty. I used salsa in a jar instead of a can of tomatoes to decrease the cooking time, but you could use tomatoes instead if you want less heat and have more time to let it cook down. You can also dice the zucchini instead of julienne.
Provided by hotdishmama
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove seeds from zucchini and cut into matchsticks or diced cubes.
- Heat olive oil over medium heat in large skillet.
- Add onions and bell peppers, sautee for 2-3 minutes until slightly soft.
- Add zucchini to pan and stir until it begins to soften.
- Add lemon juice and spices to pan. Continue cooking until zucchini is tender, about 5 minutes.
- Add salsa to pan and cook a couple more minutes until bubbly and liquid is absorbed.
- Add salt and pepper to taste.
Nutrition Facts : Calories 116.2, Fat 4.3, SaturatedFat 0.7, Sodium 273.2, Carbohydrate 18.4, Fiber 5.2, Sugar 10.2, Protein 4
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