Joys Lebanese Stuffed Zucchini Food

LEBANESE STUFFED ZUCCHINI

Steps:

• Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
• Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
• Set cored zucchini aside.
• In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
• In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).
• Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.
• Repeat for the rest of the hollowed zucchini.
• Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
• Cover the pot, place on medium-high heat, and bring water to a boil.
• Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
• Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
• Taste the sauce and adjust salt if you'd like.
• Transfer to a serving plate, serve and enjoy!

LEBANESE STUFFED ZUCCHINI (COOSA/KOOSA)

Steps:

• 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.

LEBANESE STUFFED ZUCCHINI (KOUSSA BI LABAN)

Steps:

• Wash zucchini, cut off stem and hollow them with an apple corer. If they are longer than 5 inches, cut them in half before you hollow.
• Mix all ingredients of filling. Stuff zucchini.
• Put in a pot with water, and 1/2 the quantity of cooked yogurt. Cook over medium heat for 30 minutes.
• Add zucchini to boiling yogurt, cook over medium heat for 10 minutes. Add crushed garlic with dried mint to mixture. Boil for another 10 minutes.

LEBANESE: STUFFED ZUCCHINI, POTATOES, & CABBAGE

Steps:

• In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
• Stuff the zucchini and potatoes with the meat mixture.
• Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
• In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
• Place beef bone on top of cabbage.
• Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
• Top with tomatoes and water.
• Cook, covered, over medium heat for about 25 minutes.

MIDDLE EASTERN STUFFED ZUCCHINI

Steps:

• Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
• Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
• Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
• Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.