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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.

Source: EatingWell Magazine, May/June 2007


Recipe Summary test

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; carbohydrates 30.4g; dietary fiber 4.9g; sugars 9.9g; fat 17.8g; saturated fat 7.1g; cholesterol 82.5mg; vitamin a iu 1614.4IU; vitamin c 58.1mg; folate 58.6mcg; calcium 66.2mg; iron 4.1mg; magnesium 53mg; potassium 740.1mg; sodium 933.7mg; thiamin 0.2mg.

1 starch, 3 vegetable, 3 medium fat meat