Stuffed Zucchini in Tomato Sauce or Kousa Recipe

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Stuffed Zucchini in Tomato Sauce or Kousa
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Ingredients
19
Count
Nutrition
454
Calories
Total time
90
Minutes
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Ingredients:

  • 2 lbs zucchini , even sized
  • 1 tbsp clarified butter or 1 tbsp oil
  • 1 tbsp pine nuts (optional)
  • 8 oz ground beef (if you have an hallal butcher near you ask for iraqi kabab ( it's a flavorful mixture of both) or 8 oz lamb (if you have an hallal butcher near you ask for iraqi kabab ( it's a flavorful mixture of both)
  • 1 large chopped onion
  • 1/2 cup clarified butter or 1/2 cup regular butter
  • 1/4 cup tomato paste (i use 1/2 cup for a richer sauce but dh says this is not the proper way)
  • 1 cup water
  • 1/2 tsp cinnamon (don'tsp leave this out! mil says anything with tomato should have a pinch of )

Directions:

  1. Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.
  2. Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
  3. Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt and pepper and 1/4 cup of water if need to be easy to work with (I don't add water).
  4. Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
  5. 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.
  6. Ladle some of the sauce into the bottom of a heavy based pan, arrange zucchini in layers adding sauce to each layer, you may have 2-3 layers of zucchini. Or I stand them up on end with the open side up (again DH tells me this is not the proper way to do it but if they burn then only the one end is ruined).
  7. Add enough water to just cover the zucchini with sauce, you may or may not need to do this depending on how much sauce you have.
  8. Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked.
  9. Serve hot or warm with sauce and Arabic pita bread for dipping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 454.2 Kcal (1902 kJ)
Calories from fat 303.44 Kcal
% Daily Value*
Total Fat 33.72g 52%
Cholesterol 96.27mg 32%
Sodium 112.95mg 5%
Potassium 1358.45mg 29%
Total Carbs 24.13g 8%
Sugars 5.77g 23%
Dietary Fiber 5.01g 20%
Protein 17.17g 34%
Vitamin C 74mg 123%
Iron 3.9mg 22%
Calcium 90.9mg 9%
Amount Per 100 g
Calories 106.21 Kcal (445 kJ)
Calories from fat 70.96 Kcal
% Daily Value*
Total Fat 7.88g 52%
Cholesterol 22.51mg 32%
Sodium 26.41mg 5%
Potassium 317.67mg 29%
Total Carbs 5.64g 8%
Sugars 1.35g 23%
Dietary Fiber 1.17g 20%
Protein 4.01g 34%
Vitamin C 17.3mg 123%
Iron 0.9mg 22%
Calcium 21.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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