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Kousa (Stuffed Zucchini)

Prep Time 20 mins
Cook Time 40 mins
Course dinner
Cuisine Arabic, Middle Eastern
Servings 4 people



  • 1/2 lb ground beef (80/20)
  • 1 small yellow onion
  • 1 tbsp basmati rice
  • 3/4 tsp minced garlic
  • 1 1/2 tsp lemon juice
  • 2 tbsp tomato paste
  • 1 tsp bahar
  • 1 tbsp olive oil


  • 1 tbsp lemon juice
  • 1 1/2 cup chicken broth
  • 10 oz tomato sauce


Making the Filling

  • Shred a small yellow onion or 1/4 of a large onion in a food processor or using a food grater
  • Rinse rice
  • Add all stuffing ingredients to a bowl and stir until combined
  • Prepare the zucchini. Cut the top and bottom of the zucchini evenly to allow the zucchini to stand in the pot. Cut the zucchini in half, do not cut vertically, but cut horizontally to allow you to core the zucchini. Core the zucchini, but do not go all the way through to the bottom. You want to leave the bottom of the zucchini to contain the stuffing. Poke small holes in the zucchini to allow broth the help cook the stuffing
  • Fill the zucchini 3/4 of the way to the top with the ground beef mixture.
  • Sprinkle olive oil at the bottom of a deep pot. Place stuffed zucchini upright with stuffing on top

Cooking the Stuffed Zucchini

  • Add chicken broth, tomato sauce, lemon juice and dash of salt and pepper to the pot. Try to avoid getting broth inside the zucchini
  • Bring pot to a boil. Once boiling, put lid on pot and lower to a simmer for 30 minutes. The dish is ready once meat and rice are cooked through