What is vegetarian Lebanese stuffed zucchini?

Vegetarian Lebanese stuffed zucchini is a traditional dish called kousa mahshi vegetarian made with hollowed zucchini filled with rice, herbs, and spices, then simmered in tomato sauce.

Can I make kousa mahshi vegetarian ahead of time?

Yes. This vegetarian Lebanese stuffed zucchini recipe stores well in the refrigerator and often tastes even better the next day as the flavors develop.

What type of zucchini is best for middle eastern stuffed zucchini vegetarian?

Small Lebanese or Mexican zucchini are best because they are tender and easier to hollow for stuffing.

Is kousa mahshi vegetarian healthy?

Yes, it is a wholesome dish made with vegetables, rice, olive oil, and herbs, making vegetarian Lebanese stuffed zucchini a nutritious and balanced meal.

Vegetarian Lebanese Stuffed Zucchini Easy Kousa Mahshi 2026

Name: Vegetarian Lebanese Stuffed Zucchini
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 10–12 small zucchini; 1 cup long grain rice; 1 tomato finely chopped; 2 cloves garlic minced; 2 tablespoons parsley; 2 tablespoons mint; 2 tablespoons olive oil; ½ teaspoon allspice; ½ teaspoon cinnamon; 2 tablespoons tomato paste; 2 cups tomato sauce; 2 cups vegetable broth; 1 tablespoon lemon juice

Description

Vegetarian Lebanese Stuffed Zucchini, known as Kousa Mahshi, is a comforting Middle Eastern dish made with tender hollowed zucchini filled with seasoned rice, herbs, and tomatoes. The zucchini are gently simmered in a rich garlic tomato sauce until perfectly tender. This traditional Lebanese recipe is hearty, aromatic, and perfect for a wholesome vegetarian meal.

Ingredients

Scale

🛒 Ingredients (for about 4 servings)

For the Stuffed Zucchini:

10–12 small zucchini (Lebanese or Mexican zucchini preferred)

1 cup long-grain rice, rinsed

1 medium tomato, finely chopped

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

2 tablespoons fresh mint, chopped (optional)

2 tablespoons olive oil

½ teaspoon allspice

½ teaspoon cinnamon

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons tomato paste

For the Tomato Sauce:

2 cups tomato sauce or crushed tomatoes

2 cups vegetable broth or water

3 cloves garlic, crushed

1 tablespoon tomato paste

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon lemon juice

Optional Garnish:

Extra chopped parsley

Toasted pine nuts

Plain yogurt for serving

Instructions

📝 Instructions:

Step 1: Prepare the Zucchini

Wash the zucchini and trim the tops. Using a zucchini corer or small spoon, carefully hollow out the inside while leaving about ¼ inch thickness around the edges. Set aside.

Step 2: Prepare the Filling

In a bowl, combine the rinsed rice, chopped tomato, garlic, parsley, mint, olive oil, tomato paste, allspice, cinnamon, salt, and black pepper. Mix well until evenly combined.

Step 3: Stuff the Zucchini

Fill each hollowed zucchini with the rice mixture about ¾ full to allow room for the rice to expand during cooking. Do not overpack.

Step 4: Prepare the Sauce

In a large pot, combine tomato sauce, vegetable broth, garlic, tomato paste, olive oil, salt, and black pepper. Stir well and bring to a gentle simmer.

Step 5: Cook the Stuffed Zucchini

Arrange the stuffed zucchini in the pot, standing upright if possible. Cover and simmer on low heat for about 45–50 minutes until the zucchini are tender and the rice is fully cooked.

Step 6: Finish and Serve

Drizzle lemon juice over the zucchini before serving. Garnish with parsley and toasted pine nuts if desired. Serve warm with yogurt or fresh bread.

Notes

Choosing Zucchini: Small, light-green Lebanese zucchini are ideal because they are tender and have fewer seeds.
Flavor Boost: Add a pinch of seven-spice or cumin for deeper Middle Eastern flavor.
Storage: Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day.
Vegan Option: The recipe is naturally vegan when served without yogurt.

Prep Time: 25 minutes
Cook Time: 45–50 minutes
Category: Main Course
Method: Simmered / Stuffed
Cuisine: Lebanese / Middle Eastern