MELLAS FAMILY LAMB STUFFED ZUCCHINI (KOOSA)

Mellas Family Lamb Stuffed Zucchini (Koosa) image

This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin.

Provided by blancdeblanc

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 1h55m

Yield 4

Number Of Ingredients 13

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Ingredients

2 large zucchini
1 (28 ounce) can chopped tomatoes with juice
2 tablespoons tomato paste
¾ cup water
¼ teaspoon ground cinnamon
1 tablespoon olive oil
½ cup chopped onion
1 pound ground lamb
¾ cup basmati rice
2 tablespoons olive oil
½ cup water
2 tablespoons dried mint
2 teaspoons salt

Steps:

Cut each zucchini in half and use a thin, sharp knife to hollow out each section, removing the seeds and leaving a round 1/2 inch shell.
Combine tomatoes with juice, tomato paste, 3/4 cup water, and cinnamon in a large, oven-safe Dutch oven. Bring to a simmer over medium heat; cook until thick, about 20 minutes.
Heat 1 tablespoon of olive oil in a small skillet. Stir in onion; cook until tender, about 5 minutes. Combine cooked onion, lamb, rice, 2 tablespoons olive oil, 1/2 cup water, dried mint, and salt in a large bowl. Mix well. Lightly stuff lamb mixture into hollowed out zucchini sections. Place stuffed zucchini in simmering tomato sauce.
Cover pot and place in preheated oven. Cook until the rice is soft, about 1 hour. If sauce is very thin, simmer on the stove top until desired consistency. To serve, slice into 1 inch rounds and top with tomato sauce.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 44.8 g, Cholesterol 75.9 mg, Fat 26.6 g, Fiber 5 g, Protein 26.2 g, SaturatedFat 8 g, Sodium 1592.7 mg, Sugar 9.4 g