Lebanese Stuffed Zucchini (Kusa Mecihi)
Inexpensive, good, and easy. This is an old family recipe from a friend of
Lebanese descent. It is a milder flavor and very different from Eastern
European stuffed cabbage and stuffed peppers. It is very nice for summer
with the abundance of Zucchini and no need to use the oven.
Old Fashioned Cookies
Family and vintage recipes
Cut 2 or 3 large Zucchini into 3" pieces. Hollow out and
reserve pulp and seeds. Leave about a 1" tunnel. Fill Zucchini
pieces with mixture of
1 lb ground sirloin
1 diced tomato or 1/2 can diced tomatoes
1/2 finely chopped onion
1 c rice
1 t allspice
salt, pepper to taste
Place reserved Zucchini pulp and seeds, juice of 1/2 lemon,
1/2 c water, 1 clove garlic crushed, 1/2 t salt in dutch oven or
large pan. Place stuffed zucchini pieces in pan. Form leftover
filling, if any, into ball and place in pan. Cover and simmer
about 40 minutes until rice is done.
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