Lamb Stuffed Zucchini (Koosa) Recipe

Lamb Stuffed Zucchini (Koosa) Recipe

Photos of Lamb Stuffed Zucchini (Koosa) Recipe

How To Make Lamb Stuffed Zucchini (Koosa)

This stuffed zucchini or koosa is filled with herby basmati rice and ground lamb, then simmered in rich tomato sauce for a flavorful Middle-Eastern dish.

Preparation: 30 minutes
Cooking: 1 hour 25 minutes
Total: 1 hour 55 minutes



  • 2large zucchini

For Sauce:

  • 28oztomatoes with juice,(1 can), chopped
  • 2tbsptomato paste
  • ¾cupwater
  • ¼tspground cinnamon

For Stuffing:

  • ½cuponion,chopped
  • 1lbground lamb
  • ¾cupbasmati rice
  • 2tbspolive oil,plus 1 tbsp for cooking
  • ½cupwater
  • 2tbspdried mint
  • 2tspsalt


  1. Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving around ½-inch shell.


  1. Combine the tomatoes with juice, tomato paste, water, and cinnamon in a large, oven-safe Dutch oven.

  2. Bring to a simmer over medium heat; cook for about 20 minutes until thick


  1. Heat 1 tablespoon of olive oil in a small skillet. Stir in the onion, then cook for about 5 minutes until tender.

  2. Combine the cooked onion, lamb, rice, remaining olive oil, water, dried mint, and salt in a large bowl. Mix well.

  3. Lightly stuff the lamb mixture into the hollowed-out zucchini sections. Place the stuffed zucchini in the simmering tomato sauce.

  4. Cover the pot, then cook for about 1 hour until the rice is soft. If the sauce is very thin, simmer on the stove top until desired consistency is reached.

  5. To serve, slice into 1-inch rounds and top with tomato sauce. Enjoy!


  • Calories: 586.48kcal
  • Fat: 34.55g
  • Saturated Fat: 12.77g
  • Monounsaturated Fat: 15.97g
  • Polyunsaturated Fat: 3.22g
  • Carbohydrates: 44.40g
  • Fiber: 5.44g
  • Sugar: 11.12g
  • Protein: 25.68g
  • Cholesterol: 82.78mg
  • Sodium: 1324.09mg
  • Calcium: 97.56mg
  • Potassium: 1310.19mg
  • Iron: 5.43mg
  • Vitamin A: 109.83µg
  • Vitamin C: 59.33mg
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