Kusa Mihshi

May/June 2007

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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.

"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...
Kusa Mihshi

Makes: 4 servings

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Total Time:


  • 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


  1. Preheat oven to 350°F.
  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 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


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).

Carbohydrate Servings: 2

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

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Recipe Categories

Middle Eastern
Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Preparation/ Technique

May/June 2007
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