Stuffed White Zucchini in Tomato Sauce (Kousa Mahshi)

This healthy stuffed white zucchini in a tomato sauce dish is the ultimate comfort meal! It’s delicious, nutritious, and naturally gluten free, and vegan friendly too!

Today I have for YOU another dish from the Arabic cuisine. This stuffed white zucchini dish is a traditional meal in the Levant area, and Egypt too. There are different variations, but this one is my all time favorite! However I don’t cook it very often, since my husband is not a fan of zucchini, and this meal needs some work ahead. So I always count on mom to make it for me  😉

Kousa Mahshi is one of the most beloved Levantine meals, especially in Palestine, Jordan, Syria, and Lebanon. It’s a dish that usually signals family gatherings, weekends, or the days when your mother or grandmother decides to cook something “special.” Every home prepares it slightly differently — some use lamb, others beef; some add garlic, others mint; some cook it in broth, others in a rich tomato sauce. But no matter the version, this dish always carries a feeling of warmth, generosity, and home

There is something about stuffed zucchini that feels calming and nostalgic. The slow simmering, the aroma of tomatoes and spices, and the tenderness of the zucchini all remind me of slow, comforting home-cooked meals. Whenever I make it, I feel like I’m visiting a part of my childhood — even if I’m far away.

Zucchini

White zucchini is a form of summer squash. Is a very lightweight vegetable, actually it’s fruit, but is treated as vegetable. It has soulable fibers that are essential to reduce constipation.

Skin, seeds, and the blossoms all are edible of zucchini, just remember to wash them very good with running water. In this recipe I didn’t  peel the zucchini, sometimes I do, and you feel free to leave it or remove it.

Why do you need this stuffed white zucchini dish

• Because it has zucchini which contains antioxidants like lutein and zeaxanthin, that are important to reduce free radical in your body, and they are good for your eye health. 
• It is a great source of antioxidant beta-carotene 
• Also it is a low calorie food, with good amounts of vitamin C and folate, and has good amounts of potassium, and manganese.
• Because it has a great amount of tomato which contains vitamin C and lycopene too.

Variations You Can Make

• Vegan version: use rice, herbs, tomatoes, and olive oil only — no meat.

• Higher protein: add more lamb or a mix of lamb + beef.

• Lower carb: reduce rice by half and increase tomatoes in the filling.

• Herbed version: add mint, parsley, or dried mint for extra aroma.

• Spiced version: add a touch of cayenne or paprika to the filling.

FAQs – Stuffed White Zucchini in Tomato Sauce (Kousa Mahshi)

1. Can I use green zucchini instead of white zucchini?

Yes. Small green zucchini (summer squash) works perfectly as long as they are firm and similar in size.

2. Do I need to peel the zucchini?

No. The skin softens during cooking. Peeling stripes is optional, but not required.

3. What rice is best for the stuffing?

Short-grain rice works best because it becomes tender and binds well with the meat. Long-grain rice may fall apart.

4. How full should I stuff the zucchini?

Only fill them halfway, because the rice expands during cooking and may spill out if overfilled.

5. My zucchinis broke while cooking — why?

They were either cored too thin, overstuffed, or cooked at high heat. Keep the “walls” thicker and simmer gently.

6. Can I make Kousa Mahshi vegan?

Yes. Skip the meat and use rice, tomatoes, olive oil, and herbs. It stays delicious and naturally gluten-free.

7. Can I prepare the dish ahead of time?

Yes. You can core and stuff the zucchinis one day ahead and cook them the next day.

8. Does this dish freeze well?

Yes. Freeze the cooked stuffed zucchini. Thaw fully and reheat with a little tomato sauce or broth.

9. What can I serve with it?

Plain yogurt, cucumber yogurt salad, pita bread, or a simple chopped salad.

10. Is this recipe gluten-free?

Yes. It is naturally gluten-free as long as your spices contain no added wheat.

Shop the recipe 

7 spices blend

Olive oil

Ghee 

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Yield: 3

Stuffed White Zucchini in Tomato Sauce (Kousa bel Bandoora)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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Ingredients

• 10 zucchini pieces*
• 2 Tb tomato paste
• 2 cups water
• 1 cups grated tomato
• 1 tsp 7 spice , salt, ground black pepper
• Filling:
• 1/2 cup uncooked rice
• 125 g Ground lamb
• 1 tsp 7 spice , salt, ground black pepper
• 2 tsp olive oil or use 1 tsp of ghee, and one olive oil

Instructions

1. Core the zucchinis if they aren't cored already**
2. Wash the zucchini in water and some salt
3. Prepare the filling, soak rice for 5 minutes, then drain it's water. Mix it with meat, oil, and spices.
4. Stuff the zucchini with the filling until it's half full.
5. In a medium pot, on a medium heat, put some tomato slices in the bottom, the add the zucchinis, cover with grated tomato.
6. Add water, spices, and tomato paste, and cover the pot with a tight lid for 30 minutes, or until the zucchinis are soft.
7. Enjoy and refrigerate any leftovers.

Notes

*You can use green zucchini/ summer squash instead. make sure to pick small ones, so that you can stuff them easier. **(just like the photo up in the post under zucchini title).

Tip: Arrange the zucchinis tightly in the pot so they don’t float or open while cooking. And do not overstuff them — the rice expands during simmering.