Name: Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Middle Eastern
Ingredients: 1 cup basmati rice; 1 pound ground beef; 1 (14.5 ounce) can diced tomatoes; 1/2 medium yellow onion, finely chopped; 1/4 cup chopped parsley; 1/4 cup chopped mint; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon ground black pepper; 1 teaspoon salt (part of the 3 teaspoons total); 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 15 small zucchini (Mexican or Lebanese zucchini); 1 (14.5 ounce) can tomato sauce; 2 teaspoons salt (remaining part); Water (enough to cover zucchini in pot)

Jump to Recipe· 4.2 from 65 reviews

If you have ever wanted to master a dish that is both comforting and bursting with Middle Eastern flavors, then you absolutely need to try the Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe. This dish brings together tender zucchini hollowed out and lovingly stuffed with a fragrant mixture of spiced ground beef and perfectly soaked basmati rice, all simmered in a rich tomato sauce that soaks into every bite. It’s a true labor of love that rewards you with a warm, satisfying meal that feels like a hug from the inside out.

Ingredients You’ll Need

A collection of fresh ingredients arranged on a white marbled surface, featuring a large white bowl filled with raw ground meat in the center. Above it, there is a clear bowl holding diced red tomatoes in juice. To the left, a white bowl contains whole zucchinis with green, smooth skin. Below the zucchinis, a glass bowl holds red tomato sauce. On the right side, there are separate bowls of white rice and chopped white onions. Fresh green parsley and mint leaves add a touch of color above the rice and onions. In front of the ground meat bowl, there is a small square white dish with six different ground spices in separate sections, alongside a small round clear bowl of salt. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh, and essential ingredients is what makes this recipe special, as each element contributes to the wonderful balance of taste, texture, and vibrant color in the final dish.

1 cup basmati rice: The fluffy, fragrant rice that absorbs all the delicious spices and juices without becoming mushy.

15 small zucchini (Mexican or Lebanese zucchini): Perfectly sized for stuffing and tender when cooked, these zucchini act as the natural vessels for the filling.
1 pound ground beef: Adds savory richness and protein, making this dish hearty and fulfilling.
1 (14.5 ounce) can diced tomatoes: Adds freshness and juiciness to the stuffing mixture.

1/2 medium yellow onion, finely chopped: Provides a sweet, aromatic base that blends beautifully with the meat.
1/4 cup chopped parsley: Brightens the filling with herby freshness.
1/4 cup chopped mint: Offers a cooling contrast and authentic Middle Eastern flair.

2 tablespoons olive oil: Helps bind ingredients and adds a silky texture and subtle fruitiness.
1 teaspoon cumin: Imparts warm, earthy notes crucial to the dish’s flavor profile.
1 teaspoon ground black pepper: For a gentle spicy kick that balances all the seasonings.

3 teaspoons salt, divided: Enhances the natural flavors, used thoughtfully in filling and sauce.
1/2 teaspoon paprika: Adds a hint of smoky warmth and vibrant color to the stuffing.
1/2 teaspoon ground coriander: Brings a subtle citrusy depth.
1/2 teaspoon ground cinnamon: A surprising warmth that lifts the savory filling into something truly special.

1 (14.5 ounce) can tomato sauce: Creates the luscious simmering base that tenderizes the zucchini.
Water: To create the perfect simmering environment that finishes cooking the dish.

How to Make Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe

A clear glass bowl is filled with a mixture consisting of three main layers: the base is a pinkish layer of ground meat, mixed throughout with white grains of uncooked rice, small light beige cubes of chopped onion, and bright red tomato pieces, all speckled with green bits of fresh herbs. The mixture looks soft and slightly moist with varying textures, from the smooth meat to the firm vegetable pieces. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Soak and Prepare the Rice

Begin by adding the basmati rice to a bowl and covering it with water. Let it soak while you prep the zucchini. Soaking the rice ensures it cooks evenly inside the zucchini without becoming overly sticky or mushy. This simple soak is a small step that makes a huge difference in texture.

Step 2: Hollow the Zucchini

Carefully cut off the small ends of the zucchini and use an apple corer or a specialized zucchini corer to hollow out the centers, leaving approximately 1/8 inch of flesh around the edges. This creates the perfect little cups to hold the filling but requires gentle hands to avoid puncturing the zucchini. Think of it as carving out tiny boats ready to sail in tomato sauce.

Step 3: Make the Filling

Drain the soaked rice and combine it with ground beef, diced tomatoes, parsley, mint, olive oil, and your carefully measured spices—cumin, black pepper, salt, paprika, coriander, and cinnamon. Mix everything thoroughly with your hands or a spoon until every ingredient is evenly distributed. The mixture should be vibrant and fragrant, full of herbs and spices that are going to flavor every bite.

Step 4: Stuff the Zucchini

Gently spoon a few tablespoons of the meat and rice mixture into each hollowed zucchini. It’s important not to pack the filling too tightly; leave about a 1/2 inch gap at the top so the rice can expand as it cooks without bursting the zucchini apart. This step requires patience and care, but it’s deeply satisfying to see those little cushions of goodness filled up neatly.

Step 5: Layer and Simmer

Place the stuffed zucchini carefully on top of each other in a large pot. Pour the tomato sauce in the pot, sprinkle with remaining salt, and then add enough water to cover all the zucchini snugly. To keep everything from floating during cooking, place a small plate over the zucchini as a weight, ensuring they stay submerged and cook evenly.

Step 6: Cook Until Tender

Cover the pot with a lid and bring the sauce to a low simmer over medium-high heat. Then reduce to low and let it simmer gently for 50 minutes to 1 hour. During this time, the rice will absorb the liquid, the zucchini will become wonderfully tender, and all the spices will meld into one delicious harmony. There’s nothing quite like the anticipation as the kitchen fills with the aroma of cumin, cinnamon, and fresh herbs simmering in tomato sauce.

Step 7: Serve with Love

Once cooked, the Kousa Mahshi is ready to delight your senses. Serve it with a dollop of minted yogurt or on its own, and watch as every bite melts in your mouth with warmth and tradition.

How to Serve Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe

Garnishes

A little garnish can elevate the experience. Freshly chopped mint or parsley sprinkled on top adds a pop of green and a burst of fresh flavor. A spoonful of creamy minted yogurt or labneh cools down the spices and creates a luscious contrast to the warm, tomatoey zucchini.

Side Dishes

This dish pairs beautifully with simple sides like a bright fattoush salad, warm pita bread, or a tangy cucumber and tomato salad. These fresh, crisp accompaniments offset the rich, hearty stuffed zucchini perfectly, creating a balanced meal that feels both rustic and refined.

Creative Ways to Present

For a special occasion, arrange the stuffed zucchini in a large shallow dish and drizzle some extra tomato sauce over the top for color and moisture. Garnish with edible flowers or microgreens for an elegant touch. Consider serving family-style so everyone can scoop out their favorites, making the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

Leftover Kousa Mahshi keeps beautifully in the fridge for up to 3 days. Store the zucchini and sauce together in an airtight container to keep the flavors melding. The rice will continue to soak in the tomato sauce, making the dish even more flavorful after resting.

Freezing

This recipe freezes well if you want to save some for a busy day. Place the stuffed zucchini with sauce in a freezer-safe container and freeze for up to 2 months. When you’d like to enjoy it, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the stuffed zucchini on the stove over low heat until heated through. Avoid high heat to prevent the zucchini from becoming mushy. For creamy results, serve with cold yogurt on the side.

FAQs

Can I use different types of rice for Kousa Mahshi?

While basmati rice is preferred for its fragrant aroma and fluffy texture, you can use other long-grain rice varieties. Just be mindful that the cooking time and texture might vary slightly.

Is it necessary to core the zucchini so thinly?

Yes, leaving about 1/8 inch of zucchini flesh ensures the stuffed zucchini holds its shape during cooking while still allowing enough room for the filling to cook properly.

Can I make Kousa Mahshi vegetarian?

Absolutely! You can substitute the ground beef with a mixture of sautéed mushrooms, lentils, or even crumbled tofu, seasoned similarly for a hearty vegetarian version.

What is the best way to prevent zucchini from falling apart while cooking?

Placing a small plate or weight on top of the stuffed zucchini in the pot helps keep them submerged and prevents them from tumbling over and breaking apart.

Can I prepare Kousa Mahshi ahead of time before cooking?

Yes, you can stuff the zucchini a few hours in advance and keep them refrigerated until you are ready to cook. Just cover them well to avoid drying out.

Final Thoughts

Making Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe is a rewarding journey into rich flavors and traditional cooking that’s perfect for sharing with loved ones. Each step is a chance to connect with a timeless culinary heritage and enjoy a dish that’s truly heartwarming from start to finish. Give it a try—you’ll discover a new favorite that invites you back to the kitchen again and again.