Lebanese Stuffed Zucchini (Coosa/Koosa)
Stuffed zucchini is a popular dish in Lebanese cuisine and is often served during the summer months when zucchini is abundant.
This is vegan and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 4 medium Zucchini
- 1 cup Rice
- 2 medium Tomatoes
- 1 medium Onion
- 2 clove Garlic
- 1 cup Parsley
- 1 cup Mint
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Cut off the ends of the zucchini and scoop out the flesh, leaving a 1/4-inch thick shell. Set aside the flesh.
- In a large pot, bring water to a boil and cook the rice according to package instructions. Drain and set aside.
- In a food processor, combine the zucchini flesh, tomatoes, onion, garlic, parsley, mint, olive oil, lemon juice, salt, black pepper, and ground cinnamon. Pulse until well combined.
- In a large bowl, mix the cooked rice with the zucchini mixture until evenly combined.
- Stuff the zucchini shells with the rice mixture and place them in a baking dish. Drizzle with olive oil.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini shells are tender.
- Remove from the oven and let rest for 10 minutes before serving.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 28g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.