Kusa Mihshi

From EatingWell: May/June 2007 — Subscribe Now!

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.

READER'S COMMENT:

"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....

4 servings

Active Time: 40 minutes

Total Time: 1 1/4 hours

Nutrition Profile

Ingredients

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

Preparation

Preheat oven to 350°F.
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 165°F on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.

Tips & Notes

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 lebaneseproducts.com.

Nutrition

Per serving: 390 calories; 18 g fat (7 g sat, 7 g mono); 82 mg cholesterol; 31 g carbohydrates; 28 g protein; 6 g fiber; 724 mg sodium; 742 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (40% dv), Iron (30% dv), Potassium (21% dv), Folate (17% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 3 vegetable, 3 medium fat meat