Inspired by a delicious creation from my step-MIL, we tried making halved zucchini stuffed with Lebanese meat filling. Unlike traditional Lebanese cousa, we did not core small zucchini and gently simmer in seasoned tomato sauce. Instead, we loosely followed Chef Kamal al-Faqih’s recipe for filling: first, preheat oven to 350. Lightly oil-spray two 9×12″ glass baking dishes. Prepare 5 large (or 6 medium-large) zucchini by cutting vertically in half (and lop off the top and bottom if needed to fit in the baking dish). Using a small melon scooper, remove the core of the inner flesh, leaving ½” of flesh near the zucchini skin. Place, cut side down, in the baking dish(es) and bake at 350 for 15 mins. When finished baking, remove from oven and flip the zucchini so they are cut-side up. Second, while the zucchini is in the oven, saute 1 lb minced beef or chicken (we used half-beef, half chicken) in a medium frying pan until pink loses its color. Break up the mince with a whisk. (If the chicken emits liquid, then swab up and remove with a paper towel). Third, add 3 cups diced yellow onion, 2.5 tsp salt (we reduced to 1.5 tsp), ½ tsp black pepper, 1 tsp allspice, ½ tsp cinnamon, and ½ tsp coriander (our modification) to the mixture. Once the spices are incorporated, add 3 Tbsp tomato paste to bind the meat mixture; continue cooking for a few more mins on medium-low heat. Fourth, place the meat mixture in each zucchini crevice (because the filling does not contain rice, it will not expand; you can fill into and above the crevice). Fifth, cover the baking dish containing stuffed zucchini with foil, then place in the oven. Bake for 30 mins, then remove foil and continue baking until the zucchini is fork-tender (about 10 mins). Toast 1 Tbsp pine nuts in a toaster oven at 325 for a few mins, and use as garnish. (Dec. 2021)
Note: We took inspiration from this recipe: https://www.acedarspoon.com/mediterranean-zucchini-boats/. And from this video: https://youtu.be/jvuZBjg1-uc
Cooking Adventures 