Lebanese Stuffed Zucchini (Coosa/Koosa) recipe
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Ingredients
- 6 large zucchinis 1 pound chopped top round steak 1 cup white rice 1 teaspoon ground nutmeg salt and ground black pepper to taste 1 (10.75 ounce) can tomato soup 1 (14.5 ounce) can stewed tomatoes
Nutrition Info
- 329.8 caloriescarbohydrate: 46.6 gcholesterol: 40.2 mgfat: 7 gfiber: 4.9 gprotein: 22.7 gsaturatedFat: 2.4 gservingSize: -sodium: 485.2 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Lebanese Stuffed Zucchini (Coosa/Koosa)
Directions
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Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. 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.
Place the zucchinis in a large pot, add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis 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 is fully cooked, 30 to 45 minutes.