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To begin with this particular recipe, we must prepare a few components. You can cook stuffed baby zucchini in tomato sauce - mehshi koussa using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed baby zucchini in tomato sauce - mehshi koussa:

1. Make ready 1 kg baby zucchini, washed
2. Make ready 250 g coarsely ground beef
3. Get 1 1/2 cups rice, washed and drained
4. Prepare 2 medium tomatoes, cut in cubes
5. Prepare 1 teaspoon salt
6. Make ready 1/2 teaspoon pepper
7. Get 1/2 teaspoon cinnamon
8. Make ready - For the sauce:
9. Take 3 cloves garlic, crushed
10. Get 4 tablespoons lemon juice
11. Make ready 3 cups water
12. Get 2 tablespoons tomato paste dissolved in ½ cup water
13. Take 1 teaspoon dried mint
14. Get 1 teaspoon salt

Serve the stuffed zucchini with a little of the sauce and a dollop of yoghurt. Place the stuffed zucchini in a large pot or pan, and pour over the tomato sauce, water or broth, spice mix, and salt. This recipe for Kousa is with tomato sauce - a version using a vegetable rice stuffing in a tomato base (not ketchup). This Stuffed Zucchini recipe is ideal for vegans. 🥦Nutrition.

Steps to make Stuffed baby zucchini in tomato sauce - mehshi koussa:

1. Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing.
2. To prepare the stuffing: mix the rice, ground beef, spices and tomatoes. Combine well.
3. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
4. In a bowl, mix the sauce ingredients together with 3 cups water and pour them over the zucchini.
5. When the water starts boiling, reduce the heat; cover the pan and let it simmer for 1 hr.
6. Serve hot with plain yogurt on the side.

This recipe uses mostly fresh ingredients (whole foods) and spices. Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way). Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt and pepper to taste. Heat the tomato broth over low heat until it comes to a simmer.

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