Kousa Mahshi (Lebanese Stuffed Zucchini)

Step 1

Wash and dry the zucchinis as usual. Trim off the ends using a paring knife, taking off as little as possible. Use a corer, either manually or with an electric tool (see equipment for my recommendation), to hollow out each zucchini. Set aside the hollowed zucchinis and save the flesh for other recipes. See the article above for tasty ideas.

Step 2

In a non-stick frypan/skillet, (optional - add olive oil/dairy-free butter) toast pine nuts until golden and set aside. Be sure to remove the pine nuts from the pan immediately as they will continue to brown from the heat which can cause them to burn. This happens very quickly.

Step 3

In a large mixing bowl add rice, tomato, onion, fresh parsley, fresh mint, pine nuts, Lebanese 7 spice, salt, and black pepper. Mix well together.

Step 4

To stuff the zucchinis, use your hands to scoop a small amount of the filling and place it inside each one. Lightly tap the bottom of each zucchini to help the filling settle into the cavity. Leave about 1/2 inch (1.5 cm) of space from the opening to allow the rice to expand during cooking. Avoid compacting the rice to ensure even cooking. Wipe down the outside of each zucchini to remove any excess filling. Repeat this process until all the zucchinis are stuffed.

Step 5

In a mixing jug, dissolve the tomato paste in water and add salt and pepper. Place the stuffed squashes in a large pot and submerge them with the water and tomato paste broth.Cover the pot with a heat-proof plate placed on top of the stuffed zucchinis. Bring to a boil over medium to high heat, then simmer over low heat for about 35-40 minutes until the Kousa Mahshi is tender. Serve warm.