Kusa Mihshi

Kusa Mihshi

2 Reviews
From: EatingWell Magazine May/June 2007

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.

Ingredients 4 servings

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  • 8 6-inch-long zucchini, (about 3 pounds), ends trimmed
  • 12 ounces ground lamb
  • 3/4 cup instant brown rice
  • 1 3/4 teaspoons dried marjoram, divided
  • 1 1/4 teaspoons ground cumin, divided
  • 1 1/4 teaspoons dried mint, divided
  • 1/4 teaspoon ground allspice, divided
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1 28-ounce can tomato sauce, preferably chunky


  • Active

  • Ready In

  1. Preheat oven to 350F.
  2. Hollow out each zucchini using a zucchini corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
  3. 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.
  4. 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.
  5. 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 information

  • Per serving: 376 calories; 18 g fat(7 g sat); 5 g fiber; 30 g carbohydrates; 28 g protein; 59 mcg folate; 82 mg cholesterol; 10 g sugars; 1614 IU vitamin A; 58 mg vitamin C; 66 mg calcium; 4 mg iron; 934 mg sodium; 740 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 3 vegetable, 3 medium fat meat

Reviews 2

October 29, 2011
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By: EatingWell User
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.
September 06, 2009
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By: aabrian
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.