Lebanese Zucchini Recipes

LEBANESE ZUCCHINI

Steps:

• Remove seeds from zucchini and cut into matchsticks or diced cubes.
• Heat olive oil over medium heat in large skillet.
• Add onions and bell peppers, sautee for 2-3 minutes until slightly soft.
• Add zucchini to pan and stir until it begins to soften.
• Add lemon juice and spices to pan. Continue cooking until zucchini is tender, about 5 minutes.
• Add salsa to pan and cook a couple more minutes until bubbly and liquid is absorbed.
• Add salt and pepper to taste.

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.

KOUSA BI LABAN

Steps:

• For the stuffed zucchini: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the ground top round and ground lamb and cook, breaking up with a wooden spoon, until browned, about 10 minutes. Add 1 teaspoon salt, 1/4 teaspoon pepper, Lebanese seven spices, cinnamon, cardamom, 1/2 cup of the pine nuts and the parsley and stir gently. Set aside to cool.
• Cut the stem off the top of the zucchini. Using a vegetable corer or small spoon, core the zucchini by gently removing the center while leaving the sides intact. Fill the center of the zucchini with the filling, packing to make tight and leaving a 1/2-inch space between the filling and the top.
• Add the vegetable oil to a large skillet over medium heat and fry the zucchini for a few minutes, about 2 minutes per side. Transfer the zucchini to a plate lined with paper towels to absorb the excess oil.
• Arrange the stuffed zucchini side by side in a large pot of simmering water. Sprinkle with salt, reduce the heat and cover. Cook until the zucchini is tender when pierced with a sharp knife, about 20 minutes. Remove the zucchini and reserve the cooking liquid.
• For the yogurt sauce: Place the yogurt in a medium high-sided skillet over medium heat. Whisk together the cornstarch and water in a small bowl. Add the cornstarch mixture to the yogurt and cook, stirring, until it begins to steam, about 5 minutes. Add the white pepper and sea salt. Add 3 spoonfuls of the reserved zucchini cooking liquid. Reduce the heat to low and simmer for about 3 minutes.
• Heat the olive oil in a small skillet over medium-high heat. Add the garlic and dried mint and cook while stirring until browned, about 3 minutes. While stirring, add the garlic mixture to the yogurt and cook for another 2 minutes.
• Carefully drop the partially cooked zucchini in the yogurt sauce and continue cooking until completely done, about 10 minutes. Add the remaining 1/2 cup pine nuts on top to garnish. Serve hot with vermicelli rice.
• Heat the vegetable oil and 1 tablespoon of the butter in a medium skillet over medium heat. Drop the vermicelli noodles into the pan and stir every few seconds until they are browned, 3 to 5 minutes. Remove with a slotted spoon and set aside on a towel-lined plate.
• Bring 2 1/4 cups water to a boil in a medium pot. Add the rice, noodles, the remaining 2 tablespoons butter and the sea salt. Stir together, cover, reduce the heat to low and cook until tender, about 20 minutes.