STUFFED ZUCCHINI IN TOMATO SAUCE OR KOUSA
This recipe is from the middle eastern cookbook by Tes Mallos. My husband is Palestinian and I have been making this for guests for quite a while, even my kids love it! This is the best recipe I have tried for zucchini or "kousa". It does take time and you will need a zucchini corer (mine was a gift from MIL). If you use an apple corer you will have to cut the zucchini into smaller segments. But this is a really wonderful dish, you could also substitute some of the zucchini for small eggplant, as this is traditionally cooked all together with both, but I like zucchini best.
Provided by loverania
Categories Vegetable
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.
- Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
- Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt and pepper and 1/4 cup of water if need to be easy to work with (I don't add water).
- Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
- Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt and pepper to taste.
- Ladle some of the sauce into the bottom of a heavy based pan, arrange zucchini in layers adding sauce to each layer, you may have 2-3 layers of zucchini. Or I stand them up on end with the open side up (again DH tells me this is not the "proper" way to do it but if they burn then only the one end is ruined).
- Add enough water to just cover the zucchini with sauce, you may or may not need to do this depending on how much sauce you have.
- Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked.
- Serve hot or warm with sauce and Arabic pita bread for dipping.
Nutrition Facts : Calories 483.2, Fat 35, SaturatedFat 19.9, Cholesterol 106.7, Sodium 199.1, Carbohydrate 29.9, Fiber 5.3, Sugar 9.9, Protein 16.1
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Md Raju Ahmed
[email protected]This is the best stuffed zucchini recipe I've ever tried.
Royal-Rose Gameplay
[email protected]I can't wait to make this dish again.
Darth Tyranus
[email protected]This recipe is a keeper!
Jonathan Haynes
[email protected]I've never made stuffed zucchini before, but this recipe made it easy.
Mdmominul Islam
[email protected]This dish is a great way to get your kids to eat their vegetables.
Tanzid Mahamud Robin
[email protected]I'm not a big fan of zucchini, but this recipe changed my mind.
Matadeen Chaurasiya
[email protected]I would definitely recommend this recipe to others.
Nafis Ikbal
[email protected]This is a great recipe for a weeknight meal.
Irish Dialane
[email protected]The instructions are easy to follow and the dish comes together quickly.
Birendar Bhandari
[email protected]I love that this dish is healthy and delicious.
Tipu Gamer
[email protected]This recipe is a great way to use up leftover zucchini.
John Sabaya
[email protected]The tomato sauce is so flavorful and the zucchini is so tender.
Rkx Rezaul
[email protected]I've made this dish several times and it's always a hit with my family and friends.
Yetunde Mcmorris
[email protected]This stuffed zucchini recipe is a must-try! The combination of flavors is amazing, and the zucchini is cooked perfectly.