Kousa mahshi is a dish built on patience and care. Hollowed zucchini are gently filled, simmered slowly, and allowed to absorb flavor from the pot around them. It’s not fast food it’s thoughtful food, often made for family meals and shared tables.
Across Middle Eastern kitchens, stuffed zucchini has always been a way to honor vegetables at their peak. Zucchini grows easily, abundantly, and quickly, making it a natural choice for stuffing. The filling changes from home to home, but the spirit remains the same: make the most of what you have, and cook it with intention.
In the Let’s Veg lifestyle, kousa mahshi represents tradition without excess. Vegetables aren’t side dishes here they’re the structure of the meal. Soft zucchini, a savory rice filling, and a light tomato broth come together into something grounding and deeply satisfying.
Vegetarian Kousa Mahshi (Stuffed Zucchini)
Ingredients
Equipment
Cooking Instructions
- Trim ends and hollow zucchini carefully using a corer or small spoon.
- Rinse and set aside.
- In a bowl, mix rice, onion, olive oil, herbs, salt, and pepper until well combined.
- Fill each zucchini about ¾ full (rice expands while cooking). Do not pack tightly.
- Place stuffed zucchini snugly in a baking dish.
- Mix tomato broth ingredients and pour over zucchini until just covered.
- Pre heat oven 375f
- Cover and bake 45-50 minutes, until rice is tender and zucchini are soft.
- Let rest 10 minutes before serving.
- Serve warm with extra broth spooned over the top.