Easy Kousa Mahshi Recipe: Stuffed Zucchini in Garlic Mint Broth

Middle Eastern Classic

Authentic Kousa Mahshi

Tender stuffed baby zucchini simmered in an aromatic garlic, dried-mint, and tomato broth.

If you loved our recent recipes for savory stuffed bell peppers and delicate rolled dolmas, this classic Kousa Mahshi completes the ultimate Mediterranean stuffed vegetable trio. Tender courgettes are hollowed and packed with spiced meat and rice, then gently simmered until the rice absorbs every drop of the garlicky, mint-scented broth.

Kousa Mahshi stuffed zucchini simmered in garlic mint broth with rice, tomatoes, herbs, and garlic


🔪 Pro Tips: Coring Without Cracking

• Choose the right squash: Use small to medium, straight zucchini or pale green Lebanese/Magda squash.
• Gauge your depth: Hold the corer against the squash outside and stop before the bottom to leave a sturdy 1/2-inch base.
• Work in gentle twists: Remove the center cylinder first, then gently scrape the interior walls to about 1/8-inch thickness.
• Don't overfill: Rice expands as it cooks! Fill each zucchini only 3/4 full so they don't burst while simmering.

🌱 Zero-Waste: Repurpose the Zucchini Flesh

Don't toss the scooped zucchini flesh! Sauté it in olive oil with minced garlic, a pinch of sea salt, and beaten eggs for a delicious Levantine skillet scramble (Ijjeh), or fold it into savory batter for pan-fried zucchini fritters.

Recipe: Kousa Mahshi

Authentic Levantine Stuffed Zucchini

Prep Time 30 Mins
Cook Time 50 Mins
Yield 6 Servings
Difficulty Medium

Ingredients

For the Zucchini & Filling:

12–14 small zucchini or Lebanese squash (~1.2 kg)
1 cup short-grain Egyptian or Calrose rice (rinsed & soaked 15 mins)
300g (10.5 oz) ground beef or lamb (or 50/50 mix)
2 tbsp extra virgin olive oil or melted ghee
1 tsp Middle Eastern seven-spice (Baharat)
1/2 tsp ground allspice + 1/2 tsp ground cinnamon
1 1/4 tsp kosher salt + 1/2 tsp black pepper

For the Mint-Garlic Tomato Broth:

4 cups low-sodium chicken broth, beef broth, or water
1 can (400g / 14 oz) crushed tomatoes or tomato purée
2 tbsp tomato paste
5 cloves garlic, finely minced or mashed to paste
1 1/2 tbsp dried crushed mint
2 tbsp fresh lemon juice
1 tsp salt & 1/4 tsp black pepper (to taste)

Step-by-Step Instructions

1
Core the Zucchini Wash and dry the zucchini, then slice off the stem tops. Using a vegetable corer, carefully hollow out each squash leaving a 1/8-inch wall and a 1/2-inch closed base. Reserve the scooped flesh.
2
Mix the Filling In a mixing bowl, combine the drained raw rice, ground meat, olive oil or ghee, seven-spice, allspice, cinnamon, salt, and black pepper. Mix thoroughly until evenly blended.
3
Stuff the Squash Gently fill each zucchini roughly 3/4 full with the rice-meat mixture. Tap the base lightly on your counter to distribute the filling without packing it densely.
4
Assemble the Pot Lay the stuffed zucchini snugly inside a wide, heavy-bottomed pot or Dutch oven in snug rows, positioning openings slightly upward or against each other.
5
Make the Broth & Pour Whisk together broth, crushed tomatoes, tomato paste, minced garlic, dried mint, lemon juice, salt, and pepper in a jug. Pour over the zucchini until mostly submerged. Bring to a gentle boil.
6
Simmer to Perfection Reduce heat to low, cover with the lid, and simmer gently for 45 to 50 minutes until the zucchini is fork-tender. Rest for 10 minutes off heat before plating.

🍽️ Serving Suggestions

Ladle hot stuffed zucchini into shallow bowls with plenty of the fragrant mint-garlic broth. Serve alongside warm pita bread, thick strained yogurt, and our previous recipes for stuffed bell peppers and grape leaf dolmas for an unforgettable mezze table!

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