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+ servings
Kousa squash next to a corer

Kousa Mahshi

A delicius Lebanese comfort food of stuffed zucchini squash. Meat, spices, and rice fill these zucchini and they are simmered away in a tomato broth.
5 from 1 vote
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Course: Main Course
Cuisine: Lebanese
Keyword: lebanese
Prep Time: 10 mins
1 hr 15 mins
Servings: 4 people
Author: Sara Ayesh


  • zucchini corer
  • stock pot


  • 5-6 Lebanese zucchini sometimes it can be called Mexican zucchini. OR just get 3 regular sized zucchini
  • 1 28 oz can of crushed tomatoes
  • ½ cup rice
  • ½ cup ground beef
  • 1 tablespoon cinnamon
  • 3 teaspoon salt
  • 1 teaspoon pepper
  • 6 garlic cloves
  • 1 onion


  • First prepare the filling. Dice ½ of of the onion.
  • Brown the ground beef with the onion. Add in the cinnamon, salt, and pepper.
  • When it is almost completely cooked through stir in the uncooked rice
  • Set aside.
  • Core the zucchini using the corer. Cut off just the ends of the zucchini and core out the inside (If you have full size zucchini, cut them in half to create 2 shorter zucchini and core them.)
  • Don't poke all the way through to the other side, just remove enough that you can stuff the meat mixture in.
  • Carefully place the zucchini standing up like soldiers in a pot, It's ok if they lean over a little bit. You want them to be covered by the tomato broth!
  • Fill the zucchini about ¾ of the way up (leaving room for the rice to expand as it cooks)
  • If the whole amount of meat mixture doesn't fit in the zucchini, just scoop it into the bottom of the pot.
  • Pour over the whole can of tomatoes.
  • Cut the other ½ of the onion into quarters and wedge them In between the zucchini as well as the whole garlic cloves.
  • Bring to boil and then reduce to a simmer for 50 minutes until rice is cooked.
  • Sprinkle with dried mint and top with labneh