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Kousa mashi in a white plate with a spoon
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Kousa Mahshi (Lebanese Stuffed Zucchini)

Kousa mahshi is Lebanese Stuffed Zucchini. This recipe is my Lebanese family’s recipe. Each zucchini (squash) is filled with spiced vegetables, toasted pine nuts and rice cooked in a delicious tomato broth. This is a vegan Lebanese recipe.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Servings: 5 people
Calories: 441kcal
Author: Janelle Hama

Ingredients

Lebanese Stuffed Zucchini Recipe

  • 12 medium Lebanese zucchini White squash/Mexican zucchini
  • ¾ cup Tomato paste
  • ¾ tablespoon Salt or to taste
  • 1 teaspoon Cracked black pepper
  • 7 cups Water more or less may be needed

Zucchini Stuffing Ingredients

  • cups Long-grain rice
  • 1 medium Tomato finely diced
  • 1 medium Onion finely diced
  • ¼ cup Parsley finely chopped
  • ¼ cup Mint finely chopped
  • ½ cup Pine nuts
  • ¾ tablespoon Lebanese 7 Spice substitute All Spice
  • 2 teaspoons Salt or to taste
  • ½ teaspoon Cracked black pepper
  • 1 tablespoon Dairy free butter optional
  • 1 tablespoon Olive oil optional

Instructions

  • Wash and dry zucchinis as normal. Using a paring knife, slice off the ends (take off as little as possible) Use a corer (this can be done manually or with an electric tool) to hollow out each zucchini. Set aside.
    12 medium Lebanese zucchini
  • In a non-stick frypan/skillet, (optional - add olive oil/dairy-free butter) toast pine nuts until golden and set aside. Be sure to remove the pine nuts from the pan immediately as they will continue to brown from the heat which can cause them to burn. This happens very quickly.
    ½ cup Pine nuts
  • In a large mixing bowl add rice, tomato, onion, fresh parsley, fresh mint, pine nuts, Lebanese 7 spice, salt, and black pepper. Mix well together.
    ¾ tablespoon Salt, 1 teaspoon Cracked black pepper, 1¼ cups Long-grain rice, 1 medium Tomato, 1 medium Onion, ¼ cup Parsley, ¼ cup Mint, ½ cup Pine nuts
  • Using your hands, scoop little amounts of the stuffing and place it inside each zucchini. Tap the bottom of each to help the filling to fall into the cavity. Leave approximately ½” (1.5cm) from the opening to allow the rice to expand whilst cooking. Do not compact the rice otherwise, it won't cook evenly. Wipe down each zucchini to ensure there is no filling on the outside.
  • Dissolve the tomato paste into water, add salt & pepper. Place the stuffed squashes into a large pot and submerge with the water & tomato paste broth. Place a plate on top and cover. Bring to the boil over med/high heat and then simmer over low heat for about 35-40 minutes. Kousa Mahshi should be tender once done. Serve warm. 
    ¾ cup Tomato paste, 7 cups Water, 2 teaspoons Salt, ½ teaspoon Cracked black pepper
    How to Make Kousa Mahshi Recipe Lebanese Stuffed Zucchini Recipe

Video

Notes

Here's the recipe for how to make your own Lebanese 7 spice
Zucchini depending on your location this is called gray squash, Mexican squash, Calabacita, Lebanese Zucchini, white courgette (there may be a few other names).
If you’ve never cored squash before, allow more time to make this kousa mahshi recipe.
Do not pierce skins as the squash will burst whilst cooking as the rice will expand through the piercing.
Use any leftover rice stuffing to stuff tomatoes. Simply core out the tomato flesh, place the tomato flesh into the filling and stuff each tomato with the filling. Cook the tomatoes in the same pot.
Do not toss out the insides (flesh), keep the flesh for this recipe: Zucchini Flesh Recipe (Lib El Kousa)

Nutrition

Calories: 441kcal | Carbohydrates: 65g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 2349mg | Potassium: 1898mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2106IU | Vitamin C: 103mg | Calcium: 141mg | Iron: 5mg