Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kusa Mihshi - Stuffed Lebanese Squash / Cucuzza / Koosa Recipe
    Lost? Site Map

    Kusa Mihshi - Stuffed Lebanese Squash / Cucuzza / Koosa

    Kusa Mihshi - Stuffed Lebanese Squash / Cucuzza / Koosa. Photo by Brad 007

    1/3 Photos of Kusa Mihshi - Stuffed Lebanese Squash / Cucuzza / Koosa

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Um Safia's Note:

    Kusa - AKA Lebanese Squash / Zucchini / Courgette, Cucuzza. This is a recipe for a quick & simple version of the traditional stuffed Kusa dish.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350ºF.
    2. 2
      Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
    3. 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. 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 then pour over the zucchini. Cover the pan with foil.
    5. 5
      Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.

    Ratings & Reviews:

    • on October 02, 2013


      This was a pretty good recipe. I didn't have mint so I left it out. I think it could have used a bit more salt, but I used crushed tomatoes instead of tomato sauce so that may be why. I recommend visiting a Middle eastern market and picking up a zucchini corer.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2012


      This is easy and wonderful! Even my squash hating husband thought it was worth doing again. And I will!
      I did use kusa squash - not zucchini - it is a bit thicker, and I think made for easier/better stuffing, but if I was going to do zucchini, I think I might cut them in half and do more of an "open-face" preparation.

      Leftovers reheat perfectly as well, which is always good news.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kusa Mihshi - Stuffed Lebanese Squash / Cucuzza / Koosa

    Serving Size: 1 (464 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.6
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 9.1 g
    Cholesterol 62.2 mg
    Sodium 1278.6 mg
    Total Carbohydrate 38.2 g
    Dietary Fiber 7.5 g
    Sugars 18.3 g
    Protein 23.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites