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Lebanese Stuffed Zucchini (Coosa/Koosa) Recipe

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This recipe for Lebanese Stuffed Zucchini (Coosa/Koosa), by , is from Vol. 1, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nader Kahoush, Shamrock Springs

Category:
Category:

Ingredients:  
Ingredients:  
6 large zucchinis
1 pound chopped top round steak, seared*
1 cup white rice
1 tsp ground nutmeg
1 (10.75 oz) can tomato soup
1 (14.5 oz) can stewed tomatoes
Salt and Ground Black Pepper to taste

*can use ground beef (cook and drain) in place of the round steak

Directions:
Directions:
Cut one end off each zucchini.
Use a small scoop to scoop the flesh from the zucchini's, leaving the shells.
Discard the flesh.

Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl.
Lightly stuff the steak mixture into each zucchini, 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.

Place the zucchini in a large pot; add tomato soup and stewed tomatoes.
Place a plate on top of the zucchini to prevent them from bouncing around once the sauce is boiling.

Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice if fully cooked, about 30 to 45 minutes.

Number Of Servings:
Number Of Servings:
6 plus
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Zucchini cored and stuffed with meat and rice, then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves."

 

 

 

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