Iraqi Stuffed Zucchini (Cousa Mashi) Recipe

Name: Iraqi Stuffed Zucchini (Cousa Mashi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small baby zucchini (the light green ones); 1 -2 medium bell pepper; baharat spice mix, to taste (Dh's family uses curry powder); 1 lb ground beef; 1 medium cooking onion, chopped (smaller pieces are better); 1 bunch flat leaf parsley, including stems, chopped; sea salt, to taste; white basmati rice, rinsed and soaked; 1 (5 1/2 ounce) can tomato paste; water

Servings: persons

1
Wash and hollow out baby zucchini's cutting tops off where the stems grow. Put all together in a large pot. Discard innards.
2
Cut tops off bell peppers and remove seeds and membrane. Add to pot including tops. Discard innards.
3
Mix ground beef (CW rinses and drains), white Basmati rice, chopped onion, chopped flat leaf parsley, sea salt, to taste & baharat.
4
Stuff each vegetable until just about full pressing lightly to make sure there are no air pockets. If you press to hard the result will be too dry.
5
Cork each vegetable with stem end cutting to fit if too large. Return each.
6
vegetable to the pot in as even a layer as possible.
7
Keep remaining filling to side as it will be used in the sauce.
8
Add tomato paste to some water and mix (whisk works best) until no lumps remain. Add to pot along with more water until just over top of the vegetables, Add some extra bahrat spice mix to taste, sea salt, and bring to the boil.
9
Cover and cook until partially done adding remaining filling (it shouldn't be a lot) to the surrounding liquid so that once cooked it will form a sauce not a dry rice dish. So if needed add more water/sea salt. Boil/simmer until done.
10
Remove vegetables and arrange on a large platter, spoon sauce around.
11
Enjoy!

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 small baby zucchini (the light green ones), 1 -2 medium bell pepper, baharat spice mix, to taste (Dh's family uses curry powder), 1 lb ground beef, and more.

Yes, Iraqi Stuffed Zucchini (Cousa Mashi) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Iraqi Stuffed Zucchini (Cousa Mashi)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions