Steps to Prepare Egyptian Stuffed Grape Leaves Recipe

Lebanese Stuffed Zucchini (Coosa/Koosa)

Place layer of bones in pressure cooker and cover with sliced tomatoes and the whole garlic.

Recipe Summary Lebanese Stuffed Zucchini (Coosa/Koosa)

Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves.

Ingredients | Egyptian Stuffed Grape Leaves Recipe

6 large zucchinis

1 pound chopped top round steak

1 cup white rice

1 teaspoon ground nutmeg

salt and ground black pepper to taste

1 (10.75 ounce) can tomato soup

1 (14.5 ounce) can stewed tomatoes

Directions

Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.

Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.

Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.

Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.

Mixing half zucchini and half yellow squash makes it even prettier!

Info | Egyptian Stuffed Grape Leaves Recipe

prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Lebanese Stuffed Zucchini (Coosa/Koosa)

World Cuisine Recipes, Middle Eastern, Lebanese,