Lebanese Stuffed Zucchini (Coosa/Koosa) – a delicious recipe with zucchinis, steak, white rice, ground nutmeg, salt, tomato soup. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut one end off each zucchini.
2
Use a small scoop to scoop the flesh from the zucchinis, leaving shells.
3
Discard the flesh.
4
Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl.
5
Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
6
Place the zucchinis in a large pot; add tomato soup and stewed tomatoes.
7
Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
8
Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.
508
kcal
Calories
21
g
Fat
43
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 large zucchinis, 1 pound chopped top round steak, 1 cup white rice, 1 teaspoon ground nutmeg, and more.
Yes, Lebanese Stuffed Zucchini (Coosa/Koosa) 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.
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