If you have a large Middle Eastern population in your area, you might actually find squash called kusa (or cusa) or tatuma in your market. Sauté the leftover zucchini with some chopped onion and tomato for a delicious omelet filling.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2007


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350F.

  • Hollow out each zucchini using a zucchini corer or small, flexible paring knife, leaving 1/8-inch-thick walls.

  • Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.

  • Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil over high heat. Pour over the zucchini. Cover the pan with foil.

  • Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165F on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.


Note: To hollow out the squash you will need to use a flexible paring knife or the tool that is designed just for the task: a zucchini corer. Fine one online at buylebanese.com.

Nutrition Facts

376 calories; protein 27.8g 56% DV; carbohydrates 30.4g 10% DV; dietary fiber 4.9g 20% DV; sugars 9.9g; fat 17.8g 27% DV; saturated fat 7.1g 35% DV; cholesterol 82.5mg 28% DV; vitamin a iu 1614.4IU 32% DV; vitamin c 58.1mg 97% DV; folate 58.6mcg 15% DV; calcium 66.2mg 7% DV; iron 4.1mg 23% DV; magnesium 53mg 19% DV; potassium 740.1mg 21% DV; sodium 933.7mg 37% DV; thiamin 0.2mg 16% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
I have had this several times before and actually have a recipe from an egyptian friend but tried this one anyway. I used ground turkey instead of the lamb. If I make this recipe again I would at a minimum double the spices and maybe even triple the cumin. You couldnt even taste the spices in this version. I used regular brown rice and needed to cook it for 90 minutes to get the rice cooked. The zucchini did not get mushy. With more spices I would rate this as 4 star. Read More
Rating: 4 stars
I made a vegetarian version of this by using tempeh instead of lamb. I sauteed the tempeh with onion and garlic and added 1/4 c each dried currants and slivered almonds. I used fresh marjoram and mint a total of about 2 tbs each. There is more upfront time but you don't need to bake as long just long enough to get everything hot through to the center. Read More