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Koussa mehchi (zucchini stuffed with Lebanese meat)

Koussa mehchi (zucchini stuffed with Lebanese meat)image
image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time45 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLiban


  • 600 g small zucchinis
  • 250 g ground beef
  • 4 tomatoes
  • 1 can crushed tomatoes
  • 100 g basmati rice
  • 1 tablespoon tomato paste
  • 2 cloves garlic
  • The juice of 1/2 lemon
  • 1/2 teaspoon allspice
  • 1 large pinch cinnamon
  • 40 g butter
  • Salt, pepper


  • Clean and scrape the skin of zucchinis. 
  • Cut the zucchinis in half and scoop them out with a spoon.
  • Cut the tomatoes into small cubes.
  • Cook the rice in boiling salted water.
  • In a bowl, combine the rice, ground meat, tomatoes, half of the melted butter and spices. Season with salt and pepper.
  • Use this stuffing to garnish the zucchinis threequarters of the way through.
  • Chop the garlic and fry it in a saucepan with the rest of the butter. Season with salt and pepper. 
  • Simmer for 5 minutes.
  • Place the zucchinis in the pan and cover with water.
  • Bring to a boil and simmer over a low heat for 45 minutes to 1 hour.
  • 5 minutes before the end of cooking, add the tomato paste and lemon juice.
  • Serve hot.


Total carbs


Total fat

Saturated fat

Omega 3



396.4 Kcal

32.1 g

9.8 g

17.1 g

8.8 g

0.3 g

6.8 g

351 g


The nutritionist's advice:

Vegetable skins contain many vitamins and fibers. You can eat the skin if you are careful to wash your vegetables carefully and by choosing organic produce.