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