Best 4 Mellas Family Lamb Stuffed Zucchini Koosa Recipes

MELLAS FAMILY LAMB STUFFED ZUCCHINI (KOOSA)

Steps:

• Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
• Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
• Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
• Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.

MELLAS FAMILY LAMB STUFFED ZUCCHINI (KOOSA)

Steps:

• Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
• Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
• Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
• Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.

LAMB STUFFED ZUCCHINI

Steps:

• Wash the zucchini well and cut the stem off. If using regular long zucchini, slice in half lengthwise. Using a melon baller, hollow out the middle of the zucchini while keeping a "boat" of outer flesh intact. Swirl 1T. olive oil in the bottom of a baking dish and place the zucchini boats in the dish.
• Preheat oven to 350.
• In a non-stick medium fry pan, saute the onions and garlic in the other T. of olive oil. Let them soften but do not brown.
• Add the ground lamb and cook until the lamb is mostly cooked through.
• Remove from heat.
• Stir in the bread crumbs and rosemary, salt and pepper.
• Beat the egg lightly in a separate bowl then pour over the lamb mixture and stir to combine.
• Spoon the lamb mixture into each zucchini cavity, mounding to fill. Any filling that falls around the zucchini will just make nice browned bits to eat.
• Cover with foil loosely and bake in oven for 20 minutes.
• Remove foil and bake another 10-15 minutes or until zucchini is nicely softened and stuffing is browned.

GARLIC ZUCCHINI APPETIZER (MUTABBAL KOOSA)

Steps:

• Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
• In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
• Combine vinegar with remaining ingredients.
• Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
• Allow to stand for 4 hours or so before serving.