Mellas Family Lamb Stuffed Zucchini Koosa Recipes

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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     Lebanese Recipes

Time 1h55m

Yield 4

Number Of Ingredients 13

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

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     Lebanese Recipes

Time 1h55m

Yield 4

Number Of Ingredients 13

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

LAMB STUFFED ZUCCHINI



Lamb Stuffed Zucchini image

I had several "eight-ball" or round zucchini from my garden and wanted a yummy main dish to make them into so I created this for dinner. It came out savory and delicious! It would be great to stir some cheese into the stuffing as well. I served it with steamed rice and fruit salad.

Provided by mommycook

Categories     Lamb/Sheep

Time 55m

Yield 4 zucchini boats, 4 serving(s)

Number Of Ingredients 10

4 zucchini
2 tablespoons olive oil, divided
1 medium onion, chopped
2 garlic cloves, chopped
1/2 lb ground lamb
1 tablespoon fresh rosemary, finely chopped
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup breadcrumbs
1 egg

Steps:

  • Wash the zucchini well and cut the stem off. If using regular long zucchini, slice in half lengthwise. Using a melon baller, hollow out the middle of the zucchini while keeping a "boat" of outer flesh intact. Swirl 1T. olive oil in the bottom of a baking dish and place the zucchini boats in the dish.
  • Preheat oven to 350.
  • In a non-stick medium fry pan, saute the onions and garlic in the other T. of olive oil. Let them soften but do not brown.
  • Add the ground lamb and cook until the lamb is mostly cooked through.
  • Remove from heat.
  • Stir in the bread crumbs and rosemary, salt and pepper.
  • Beat the egg lightly in a separate bowl then pour over the lamb mixture and stir to combine.
  • Spoon the lamb mixture into each zucchini cavity, mounding to fill. Any filling that falls around the zucchini will just make nice browned bits to eat.
  • Cover with foil loosely and bake in oven for 20 minutes.
  • Remove foil and bake another 10-15 minutes or until zucchini is nicely softened and stuffing is browned.

Nutrition Facts : Calories 337.3, Fat 22.4, SaturatedFat 7.3, Cholesterol 94.3, Sodium 606.8, Carbohydrate 19.8, Fiber 3.3, Sugar 5.5, Protein 15.5

GARLIC ZUCCHINI APPETIZER (MUTABBAL KOOSA)



Garlic Zucchini Appetizer (Mutabbal Koosa) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions.

Provided by Engrossed

Categories     Vegetable

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 tablespoons olive oil
1 small head of garlic, peeled and sliced
1 1/2 lbs zucchini, cut into 1/4 inch thick slices
4 tablespoons vinegar
salt and pepper
2 tablespoons green onions, chopped
1/8 teaspoon cayenne
2 tablespoons fresh cilantro, finely chopped

Steps:

  • Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
  • In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
  • Combine vinegar with remaining ingredients.
  • Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
  • Allow to stand for 4 hours or so before serving.

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