Lebanese stuffed squash/zucchini Recipe

Name: Lebanese stuffed squash/zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg medium sized squash/zucchini; 450 grams ground lean meat, uncooked; 1 cup short grain rice, uncooked; 1 medium tomato, grated to take off skin; 1 medium tomato, finely diced; 2 tsp salt, pepper, and allspice; 2 clove medium sized garlic, grated; 2 tbsp Mint, finely chopped; 1 medium lemon, juiced; 2 tsp vegetable oil; 1 Water, enough to completely cover squash.; 2 tbsp tomato paste; 2 clove Garlic, grated; 1 salt/pepper; 2 tbsp lemon juice

Servings: persons

2 kg medium sized squash/zucchini
450 grams ground lean meat, uncooked
1 cup short grain rice, uncooked
1 medium tomato, grated to take off skin
1 medium tomato, finely diced
2 tsp salt, pepper, and allspice
2 clove medium sized garlic, grated
2 tbsp Mint, finely chopped
1 medium lemon, juiced
2 tsp vegetable oil
1 Water, enough to completely cover squash.
2 tbsp tomato paste
2 clove Garlic, grated
1 salt/pepper
2 tbsp lemon juice

1
Clean squash and use the special utensil to core it out.
2
This tool can be found in middle eastern shops.
3
Mix rice, meat, grated tomato, chopped tomato, lemon juice, oil, garlic, mint, and spices.
4
Stuff squash 3/4 full and tap squash on palm of hand slightly to bring down stuffing.
5
It should not be tightly packed,keep in mind rice will soak up liquid and puff.
6
Rice should NOT reach the top of squash, leave about an inch empty.
7
Lay stuffed squash in a layer in pot.
8
Keep layering them flat until they are all in the pot.
9
Add water, enough to submerge the squash.
10
Add the tomato paste, salt/pepper, lemon juice and grated garlic.
11
These flavors mirror the flavors in the squash.
12
Cover squash with a large round glass plate and top it with a kettle filled with water.
13
This may look funny, but it will ensure they are fully submerged and will complete cooking the rice inside all at the same time.
14
On high heat, let come to a rolling boil, bring heat down to medium and cook for 1 hour.
15
After 1 hour, take kettle and plate off and cover with lid for 15 more min.
16
Take one out, poke it with a fork, it should be tender.
17
Cut it up, rice should be soft.
18
Serve with some of the sauce on top.
19
Enjoy.

303

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 15 ingredients. The key ingredients include: 2 kg medium sized squash/zucchini, 450 grams ground lean meat, uncooked, 1 cup short grain rice, uncooked, 1 medium tomato, grated to take off skin, and more.

Yes, Lebanese stuffed squash/zucchini 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!

Lebanese stuffed squash/zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions