Stuffed Zucchini (Kousa Mahshi - small)

Zucchini: Small zucchinis that are hollowed out for stuffing.

Rice: Uncooked rice that will cook inside the zucchini.

Ground beef: Provides a rich, meaty flavor to the stuffing.

Lamb: An alternative to ground beef, offering a distinct taste.

Onion: Finely chopped to add sweetness and depth to the stuffing.

Tomato paste: Adds a concentrated tomato flavor to the stuffing mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the stuffing.

Allspice: A warm spice that adds complexity to the stuffing.

Tomato sauce: Forms the base of the cooking liquid for the zucchinis.

Water: Combined with tomato sauce to create the cooking liquid.

Olive oil: Adds richness and helps cook the zucchinis.

When hollowing out the zucchini, use a corer or a small spoon with a gentle twisting motion to avoid breaking the vegetable. This ensures you have a uniform cavity for stuffing, which helps the rice and meat mixture cook evenly.

• small hollowed out zucchini - Substitute with small hollowed out eggplants: Eggplants have a similar texture and can be hollowed out to hold the stuffing just like zucchini.

• uncooked rice - Substitute with quinoa: Quinoa is a protein-rich grain that can absorb flavors well and provides a slightly nutty taste.

• ground beef or lamb - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned similarly to mimic the flavors of beef or lamb.

• finely chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, making them a good alternative.

• tomato paste - Substitute with sun-dried tomato paste: Sun-dried tomato paste has a more intense flavor and can add a richer taste to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the stuffing.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can still provide the necessary spiciness.

• allspice - Substitute with cinnamon and cloves: A mix of cinnamon and cloves can mimic the warm, spicy flavor of allspice.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though you might need to adjust seasoning.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor, making it a good alternative for cooking.

• Allow the stuffed zucchini to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Place the cooled stuffed zucchini in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3-4 days. The flavors will meld beautifully, making leftovers even more delicious.
• For longer storage, freeze the stuffed zucchini. Wrap each zucchini individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped zucchinis in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. The zucchini and rice will maintain their texture and flavor when properly stored.
• To reheat, thaw the stuffed zucchini in the refrigerator overnight. This gradual thawing helps retain the dish's integrity.
• Reheat in a pot with a bit of tomato sauce and water over low heat until warmed through. Alternatively, use a microwave, covering the dish to retain moisture.
• Enjoy your stuffed zucchini as if freshly made, savoring the rich blend of spices and tomato sauce.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the stuffed zucchini in an oven-safe dish.
  3. Add a bit of tomato sauce or water to the dish to keep them moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Heat for about 20-25 minutes or until warmed through.

• Stovetop Method:

  1. Place the stuffed zucchini in a large skillet or pot.
  2. Add a splash of tomato sauce or water to the skillet.
  3. Cover with a lid to trap the steam.
  4. Heat on medium-low for about 15-20 minutes, occasionally turning the zucchinis to ensure even heating.

• Microwave Method:

  1. Place the stuffed zucchini in a microwave-safe dish.
  2. Add a small amount of tomato sauce or water to the dish.
  3. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Heat on medium power for 3-4 minutes, then check. If not fully heated, continue in 1-minute increments until hot.

• Steaming Method:

  1. Place the stuffed zucchini in a steamer basket.
  2. Add water to the pot below the steamer basket.
  3. Cover and steam on medium heat for about 10-15 minutes or until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the stuffed zucchini in the air fryer basket.
  3. Heat for about 10-12 minutes, checking halfway through to ensure they are not drying out.

• Corer: A specialized tool used to hollow out the zucchinis, making space for the stuffing.

• Small spoon: An alternative to the corer for hollowing out the zucchinis if a corer is not available.

• Mixing bowl: Used to combine the rice, ground meat, chopped onion, tomato paste, salt, pepper, and allspice.

• Large pot: Essential for cooking the stuffed zucchinis in the tomato sauce mixture.

• Measuring cups: Used to measure the rice, tomato sauce, and water accurately.

• Measuring spoons: Used to measure the tomato paste, salt, pepper, and allspice.

• Wooden spoon: Useful for mixing the stuffing ingredients and stirring the tomato sauce mixture.

• Knife: Used for finely chopping the onion.

• Cutting board: Provides a safe surface for chopping the onion.

• Lid: Used to cover the pot while the zucchinis cook, ensuring even cooking and preventing the sauce from evaporating too quickly.

• Stove: Necessary for simmering the tomato sauce and cooking the stuffed zucchinis.

Prepare the filling: Mix the rice, ground meat, and spices the night before to save time on the cooking day.

Use a corer: A vegetable corer is faster and more efficient than a small spoon for hollowing out zucchinis.

Simmer sauce ahead: Prepare the tomato sauce mixture in advance and store it in the fridge until needed.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measured ingredients: Have all ingredients pre-measured and ready to go before you start cooking.