This Lebanese dish known as Kousa mahshou bil-tamatem is without a doubt one of our family favorites. So much so, that when my sons left for college, this pot of simmering zucchinis became a fixture on my stovetop for every return visit.

It’s also dish that can’t be rushed, the coring/stuffing takes time along with about an hour cooking, but it’s well worth it. The finished zucchini will be firm and fork tender, while the lightly spiced rice and beef stuffing is moist and flavorful.

Selecting zucchini

Using the proper sized zucchini is essential—look for small, firm ones that are uniform in size. This matters because you want a balanced bite of filling to the zucchini. If the cored zucchini is too large, you’ll be biting into too much rice filling. I’ve increased the ground beef to rice ratio from the traditional recipe because my sons enjoy the additional meat. Other variations you may find include using a vegetarian filling and poaching the zucchinis in a yogurt-mint broth.

Stuffed Zucchini in Tomato Sauce

by Julie Awad

4 Servings

PREP

40 mins

COOK

1 hr

TOTAL

1 hr 40 mins

Ingredients

zucchini

8 zucchinis (about 1¼-inches wide and 4-inches long)

sauce

1 tablespoon butter

24 ounces tomato puree, or 32 oz of fresh tomatoes, peeled and chopped

2-3 cups water

salt and black pepper, freshly ground to taste

filling

½ lb ground beef

1 cup short-grain rice, washed and drained

1 teaspoon salt

¼ teaspoon ground allspice

¼ teaspoon black pepper

¼ teaspoon ground cinnamon

Method

prepare the zucchini

Allow zucchinis to come to room-temperature before coring, which will be easier to hollow and less likely to crack. Rinse and brush away any debris on the zucchinis. With a sharp knife, remove the top stem and shave the light brown tip off the bottom.

Use a zucchini or an apple corer to hollow out the inside flesh. Stop coring when you reach ¼ to ½ inch away from the bottom, careful not to pierce through the bottom or sides. Keep a ¼-inch-thick wall around the vegetable as you remove and discard the insides (or may use in another dish). Rinse zucchinis inside and out thoroughly. Drain and set aside.

the Filling

Mix together the ground beef, rice, salt and spices in a bowl.

Add mixture to the cored zucchinis, shake each one gently after filling it so the mixture is well distributed (don’t over-stuff, leave room for the rice to expand). Set aside.

the tomato sauce

Melt the butter in a large pot over low heat. Add tomato puree or chopped tomatoes, 2 cups of water, salt and ground fresh pepper to taste. Give it a stir.

Gently place the stuffed zucchinis (on their side) into the tomato sauce and arrange to distribute evenly in the pot. Sauce should cover the zucchinis, add more water if needed. Invert a plate inside pot and on top of the zucchinis to keep them in place during cooking. Increase the temperature to bring to a boil, then reduce to a simmer and cover. Cook for 1 hour, or until tender.

Zucchinis are done when a knife can easily slide through it and the interior rice mixture is tender.

Serve zucchini in individual bowls and pour tomato sauce to cover. A dollop of yogurt with dried mint is delicious served on top.

Notes

When selecting zucchini, look for ones that are small, firm, and uniform in size.

A grapefruit spoon with a tapered edge is ideal for sliding the filling into the cored zucchinis.

To wash the rice, place it into a large bowl of water. Swirl it around with your hand and then drain into a sieve. The water will be very milky color and you’ll want to repeat this process until it turns clear. It may take 2 to 3 minutes to remove most of the starch. Drain well.