Zucchini: Lebanese Stuffed Zucchini – Kousa Mahshi

Life can get hectic. Trying to keep up with the many things pulling us in different directions – family, work, commitments, community . . . Sometimes it feels like the world around us is moving at an unnerving pace. After awhile it takes its toll and I have to find my center.

We all have a few methods that work. For me, yoga or an escape into nature away from cell phones, computers and crowds zens me out. And, of course, cooking is also on this list.

A few days ago I got into my “me time” while cooking these kousa mihshi, Lebanese stuffed zucchini (also called/spelled kousa mihshi, and kussa mihshi).

For the hour that it took to prep ingredients I was “present” – mind and body, enjoying the sensory experience:  coring several zucchini and hearing the corking sound it made with each first cut and tug of the pulp; chopping fragrant fresh herbs: inhaling the warmth from cinnamon and allspice as I measured them out; mashing raw meat with bare hands; and stuffing narrow tubes of zucchini with messy fingers.

This is not a difficult recipe just one that takes a little more time. I could have rushed through the process but why? It was an opportunity to slow down and enjoy the beauty of something I created – from garden to table.

Stuffed vegetables like these kousa mahshi are frequently a Sunday staple but are also served at weddings, parties, and other special gatherings. On such occassions, they are usually prepared communally.

That day, in my kitchen, somehow I felt connected to the generations of Lebanese women who’d made stuffed zucchini for their families and extended families.  This is a meal that is as much about process as the final plate.

Sahtayn! – the Arabic version of “bon appétit,” which means “two healths to you.”

Tidbits on Stuffed Vegetables:

  1. The origin of stuffed vegetables is uncertain, although the Turks and Greeks claim ownership. Originally, they were served in palace kitchens to the wealthy and ruling class.
  2. Traditionally, lamb is used rather than beef to make the meat and rice filling and very traditional recipes for stuffed vegetables like kousa mahshi called for frying them first before stewing.

Lebanese Stuffed Zucchini – Kousa Mahshi

Serves 6 to 8

Coring zucchini: This is the most difficult part of the recipe and it’s actually more time consuming then difficult. Lebanese cooks have a special zucchini corer that does the job more efficiently but my slender apple corer also worked well.

Cooking vessel: before stuffing zucchini, place them in a large, deep skillet or pot to make sure they will fit. Note: you’ll be adding liquid to cover zucchini and need to cover the pot with a lid.


8 fresh zucchini – about 7 inches long (Italian or Mexican Grey)

Meat & Rice Stuffing

1/2 pound ground beef*

1/3 cup short grain rice

1/4 cup parsley, chopped

1/4 cup cilantro, chopped

2 tablespoons mint, chopped

1/2 cup onion, finely diced

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 cup pine nuts (optional)**

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon olive oil (optional)***

Cooking Liquid

2 tablespoons olive oil

1/2 cup onion, finely diced

2 cloves garlic, minced

15 ounce can diced tomatoes or 3 large fresh tomatoes, diced

1 tablespoon tomato paste (optional)

2 teaspoons salt

1 teaspoon black pepper

3 to 4 cups water

Chopped fresh parsley and/or mint, garnish (optional)


  1. Wash zucchini and slice off the stem end. Use a long narrow apple or vegetable corer to core zucchini – leaving 1/2 inch walls, careful not to pierce the shell or the end. (Making a hole at the end of each zucchini with the corer, repeatedly digging in gently, twisting and pulling out the pulp. Do not core all the way through the opposite end. It’ll get easier with practice.) Set aside zucchini. Use the pulp for soup.
  2. In a medium size bowl, add all the ingredients for the stuffing. Mix well with hands. Stuff the zucchini with the meat mixture leaving about 1 inch of the end open – so the mixture has room to expand.
  3. Heat a large, deep covered skillet or pot on medium-high heat. Add onions and saute until they become translucent. Add minced garlic and saute about 1 minute, careful not to burn. Add the diced tomato with juices and tomato paste. Stir to incorporate tomato paste. Add salt and black pepper. Arrange stuffed zucchini in the pot so that all are on their sides (this allows cooking liquid to seep in). Add water to cover, so that zucchini are submerged (if not totally submerged – turn zucchini half way through cooking). Cover and bring to a boil, reduce heat to medium simmer. Cook for about 40 minutes until the zucchini are tender when pierced with a fork.
  4. Gently remove and serve hot with the tomato broth and chunks atop. Garnish with fresh parsley or mint. And, also serve with plain yogurt and rice.


*Meat: use ground beef, lamb, turkey or pork

**Pine nuts: for additional flavor – toast the pine nuts in a dry skillet over medium heat before adding to the meat and rice stuffing (this is not a necessary step). Make sure to watch them carefully – you want lightly browned pine nuts not burnt.

***Use additional oil if using extra lean ground meat.

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20 Responses to Zucchini: Lebanese Stuffed Zucchini – Kousa Mahshi

  1. You have done cooks a great favor by posting a zucchini recipe at this time of year — especially one that also uses mint. Thanks.

    Andrea (FFC): For another fantastic zucchini mint recipe try my Turkish Zucchini Fritters with mint and feta.

  2. Mmmm these look really good I love how the zuccinis look stuffed with the meet.. they look so pretty!! This sounds comfort all over!

  3. I love meat stuffing with the sweet spices. This sounds so good. And the zing of the mint over the top. Yummy.

  4. Your photos and composition are gorgeous! I love stuffed cabbage and started making it vegetarian instead of ground meat. I might try your recipe that way too. I mix rice and legumes with all the herbs and spices and it’s really good.

  5. Agreed about doing us a favor. Only so much zucchini bread I can stand. I’m going to try that this week.

  6. daisyanna says:

    Silly question regarding the mint, spearmint or peppermint (or other all together?). I have never known which it is so I avoid recipes with mint, however this looks so yummy that I am now determined to find out. Thanks!

  7. Linda Hellow says:

    I have not made cousa in years and was so glad to find this recipe. I can’t wait to try it. It sounds just like my grandma’s recipe, thanks

  8. blue says:

    This is what my Grandma would make and we all learned to cook from her (she is from Egypt) I have to say though she never added tomatoes -In case anyone whats to know you can buy a tool to core out the squash at any middle eastern store Makes it a little easier! This dish is very good with lemon juice instead of the tomatoes

  9. Hatem says:

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  13. Sharon says:

    Thank you so much for posting this recipe. The first time I made this was with my beautiful Iranian friend, Sonia, way back when we were both in our 20’s. She invited me over one day to teach me how to make it. Only difference was that she stuffed several other vegetables as well; cabbage leaves, cherry tomatoes, small sweet peppers, etc., and she threw in copious amounts of chopped fresh dill. We spent the entire day cooking, chatting, giggling and sipping Chianti together. It was one of those memorable days that will last with us forever. Not to mention that the finished dish was absolutely delicious! I haven’t prepared this in years and your recipe is virtually identical to hers. Thanks for reviving it for me. I will be making this lovely meal and sharing it with my loved ones soon.

  14. Jalel says:

    Nazneen, so sorry that you are having flare ups. I can realte a little because I have the other kind of arthritis, not the really bad one. I have tried giving up all flour products and it helped for a few days. But .all the things we love to eat have flour or some form of it.I believe I know what marrows are. Just some kind of squash? But,are Mexican squash zucchini? It looks like zucchini in the photos.I imagine one could use any long skinny squash.I will try this recipe during my Christmas break from school.Hope you have not fainted lately. It’s awful to be so weak. You must not let your blood sugar go too low! I have always been told that to maintain decent levels of blood sugar, one has to eat protein. But I am sure you know that! Good luck!

  15. Sharon says:

    UPDATE. I made this using Mexican grey squash because I like the taste, and their fat shape makes them especially suited to coring. The first time I followed the recipe and it was very good, but a little too bland for our family. It had too much of a “boiled” taste. Second time, I tweaked and upped the spices according to what I know about seasoning, and sautéed the squash very briefly over high heat in a little olive oil and butter before simmering in the broth. Presto! That added the much needed depth of flavor that was missing. I also spiked the cooking liquid with lemon juice and Vermouth. That supplied the acidity that rounded it out. I threw cilantro, dill, and my homemade harissa into both the stuffing & broth. NOW we’re talkin’! This was SO delicious! I didn’t have any trouble coring the squash with my apple corer, but it did not pull the cored section out afterwards. Fortunately, I have a tiny demitassé spoon that worked perfectly for scooping out the scored section. All in all, this is a wonderful recipe and the presentation is just beautiful. I’ve added it to my culinary arsenal. Oh, and I drizzled these with a harissa rouille before serving. Fabulous! Thanks so much.

  16. Sara says:

    Can Kousa Mahshi be made without meat?

  17. Sara says:

    Can Kousa Mahshi be made using rice but without the meat?

  18. Sandra Tatsuno says:

    Hi! Thanks so much for this wonderful recipe, almost identical to the one I came to love years ago, via the mother of a Lebanese friend of mine! Just a question about the rice. On previous tries the rice was not fully cooked, despite cooking it the required time. Ugh. I’ve read other recipes where the rice is either pre-soaked and/or pre-cooked for appx. 5 mins. Have you ever heard of this? Not sure what the problem was. Some recipes insist you use med. grain rice, others long grain. Maybe that was the problem, using med. grain rice or stuffing the squash too tightly? Using Uncle Ben’s long grain parboiled rice this time around. Thanks so much! I know this is an older thread, but hopefully you’ll have time to reply. Making it tonight so I might be winging it! lol

  19. Hmm it seems like your website ate my first comment (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog blogger but I’m still new to the whole thing. Do you have any recommendations for rookie blog writers? I’d certainly appreciate it.

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