|Lebanese Stuffed Zucchini (Coosa/Koosa)|
Recipe by: Russell Neimy
“Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves.”
Prep 20 m | Cook 30 m | Ready In 50 m | 6 servings | 330 cals
6 large zucchinis
1 pound chopped top round steak
1 cup white rice
1 teaspoon ground nutmeg
salt and ground black pepper to taste
1 (10.75 ounce) can tomato soup
1 (14.5 ounce) can stewed tomatoes
Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don’t, the zucchini will burst which still tastes good but doesn’t look as nice.
Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.