Lebanese Stuffed Zucchini (Coosa/Koosa) Recipe

  • 6 large zucchinis
  • 1 pound chopped top round steak
  • 1 cup white 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
  1. Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
  2. 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.
  3. 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.
  4. 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.