Lebanese Stuffed Zucchini (coosa/koosa)

Ingredients

• Servings: 6
• 6 large zucchinis
• 1 pound chopped top round steak
• 1 cup rice
• 1 teaspoon ground nutmeg
• salt and ground black pepper to taste
• 1 (10.75 ounce) can tomato soup
• 1 (14.5 ounce) can stewed tomatoes

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• cut one end off each zucchini. use a small scoop to scoop the flesh from the zucchinis, leaving shells. discard the flesh.
• mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
• place the zucchinis in a large pot; add tomato soup and stewed tomatoes. place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
• bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.