Delicious Zucchini Insides (Lib Koosa)
Lib koosa is a juicy and sour Lebanese zucchini dip made from cooked zucchini insides in a lemon and mint sauce. Quick, easy and naturally vegan and gluten free.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast, Side Dish
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Servings: 1 bowl
Calories: 69kcal
- 6 small Lebanese zucchini flesh see notes (grey squash)
- 1 small Lemon juiced, or to taste
- 1 tablespoon Extra virgin olive oil or to taste
- ½ teaspoon Dried Mint ground
- ½ teaspoon Salt or to taste
- ¼ teaspoon Cracked black pepper or to taste
In a small pot, over medium heat, cook zucchini flesh until tender. Optional, Discard excess water once flesh is tender. See notes.
6 small Lebanese zucchini flesh
Combine lemon, olive oil, mint, salt and pepper with cooked zucchini flesh. Serve hot or cold with Lebanese bread and topped with additional olive oil if desired.
1 small Lemon, 1 tablespoon Extra virgin olive oil, ½ teaspoon Dried Mint, ½ teaspoon Salt, ¼ teaspoon Cracked black pepper
To flesh zucchini, see how to core zucchini post. Alternatively, grate zucchini on the large size. Avoid fine/small grating as it will result in mush.
Dried mint can be replaced with fresh finely chopped mint leaves.
Discarding of excess water is optional, I alternative between doing this and not. It just means this zucchini dip can be juicier with the water (which is delicious) and can be mopped up with bread.
Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 306mg | Potassium: 502mg | Fiber: 3g | Sugar: 5g | Vitamin A: 367IU | Vitamin C: 46mg | Calcium: 37mg | Iron: 1mg