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Recipe:Middle Eastern Stuffed Zucchini with Ground Lamb (Kousa Mahshi)

  • Prep time: 30 minutes
  • Cook time: 50 minutes

Serves 4-6


  • Lamb, ground

    QTY 16 oz.

  • Small Zucchini ( Lebanese or Mexican)

    QTY 12

  • Rice ( Long grain, Basmati, Jasmine, Browm rice all work)

    QTY 1 Cup

  • Diced Tomatoes

    QTY 12 oz.

  • Medium Onion, chopped

    QTY 1

  • Parsley, chopped

    QTY ¼ Cup

  • Mint, chopped

    QTY ¼ Cup

  • Olive Oil

    QTY 1 oz.

  • Cumin, ground

    QTY 1 tsp.

  • Paprika

    QTY 1 tsp.

  • Black Pepper, ground

    QTY 2 tsp.

  • Tomato Sauce, plain

    QTY 1 1/3 cup

  • Cinnamon

    QTY ¼ tsp.


  1. Wash zucchinis. Cut ½ “off the stem ends of squashes. Using an apple corer or small teaspoon, scoop the inside of the zucchini leaving a 1/8” thick wall.

  2. In a large bowl, mix the raw rice, ground lamb, tomatoes, onion, parsley, mint, olive oil, cumin, paprika, salt and pepper to taste.

  3. Using a small spoon, fill each zucchini with seasoned lamb, leaving ½ “gap on top to allow room for expansion during cooking.

  4. In a large pot, place stuffed zucchini in the bottom. Add enough water to barely cover. Pour in tomato sauce and salt to taste. Place a small plate inside of pot to hold zucchini in place and cover pot with a lid. Bring to a simmer and cook for 45 minutes to 1 hour depending on size of squash. (Ground beef temperature should read 160 °F when using a thermometer.)

  5. To serve, remove zucchini from broth using a large slotted spoon and place is a large plate. Slice if desired. *USDA recommends cooking ground meats to a minimum internal temperature of 160 °F.

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