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.
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.
Combine the tomatoes with juice, tomato paste, water, and cinnamon in a large, oven-safe Dutch oven.
Bring to a simmer over medium heat; cook for about 20 minutes until thick
Heat 1 tablespoon of olive oil in a small skillet. Stir in the onion, then cook for about 5 minutes until tender.
Combine the cooked onion, lamb, rice, remaining olive oil, water, dried mint, and salt in a large bowl. Mix well.
Lightly stuff the lamb mixture into the hollowed-out zucchini sections. Place the stuffed zucchini in the simmering tomato sauce.
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.
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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