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Stuffed Zucchini / Koosa Mahshi
6 people / servings

[ INGREDIENTS ]

FOR THE VEGETABLES ¹

Zucchini
Bell Peppers
Whole Tomatoes
Potatoes

FOR THE RICE STUFFING

Extra-Virgin Olive Oil
Onion
Garlic
Chili Pepper
Tomato Paste
Tomato Sauce
Hot Water
Cumin
Salt
Black Pepper
Rice
Parsley
Dill
Coriander,

FOR THE TOMATO BROTH

Tomato Paste
Vegetable Stock Cubes
Strained Tomatoes
Dried Mint
Salt

[ INSTRUCTIONS ]

FOR THE VEGETABLES

1. Wash :
   
   12 - 14 Small Zucchini;
   3 Assorted Bell Peppers;
   3 Whole Tomatoes;
   4 Potatoes;.
2. Cut off the top of each and use a corer to remove the insides and hollow them out. ²

TO MAKE THE STUFFING

1. Heat :
   
   3 Tablespoon Extra-Virgin Olive Oil;
   in a saucepan over medium heat.
2. Add :
   
   1 Onion, Diced;
   and stir for a few minutes or until onions start to turn a light golden brown.
3. Add :
   
   4 Garlic Cloves, Crushed;
   1 Green Chili Pepper, Seeds Removed and Finely Diced;
   cook for one minute or until fragrant, then add :
   
   2 Tablespoon Tomato Paste;
   and stir.
4. Add :
   
   1 Can ( 15 Ounces ) Tomato Sauce;
   1 Cup Hot Water;
   1 Teaspoon Cumin;
   1 Tablespoon Salt;
   1 Teaspoon Black Pepper;
   and allow mixture simmer for 10 minutes.
   
5. After the mixture has simmered add :
   
   2 Cups Rice; ³
   1 Tablespoon Parsley, Finely Chopped;
   1 Tablespoon Dill, Finely Chopped;
   1 Tablespoon Coriander, Finely Chopped;
   and allow rice to cook around 10 minutes or until halfway cooked.
6. Remove mixture from stove and allow to cool.

STUFFING THE VEGETABLES

1. Stuff each cored vegetable with the cooled rice mixture, leaving about 1/4 of empty space since rice will expand further with cooking.
   
2. Line a large saucepan with slices of tomatoes and potatoes to cover the bottom.
3. Arrange stuffed vegetables on top of this layer, trying to keep the zucchini and other vegetables upright.
4. Stuff them in close to each other.
5. Keep this pot aside while you prepare the broth.

FOR THE TOMATO BROTH

1. In a large bowl, mix together :
   
   3 Tablespoon Tomato Paste;
   2 Vegetable Stock Cubes Dissolved in 4 Cups Hot Water;
   2 Cups Strained Tomatoes; ⁴
   1 Tablespoon Dried Mint;.
2. Taste, add :
   
   Salt, to Taste;.
3. Place the saucepan with the stuffed vegetables on the stove over medium high heat, and pour the tomato broth mixture all around the vegetables, until they are nearly submerged ( 3/4 of the way covered with tomato broth ).
4. Bring to a boil, then reduce heat to medium low to allow vegetables to simmer for 1 - 1.5 hours until vegetables are tender and cooked through.
   
5. Portion stuffed vegetables into serving plates and lade extra tomato sauce from the saucepan.
6. Some people like to eat this with yogurt.
7. Enjoy!

[ NOTE ]

¹ Use zucchini plus your choice of eggplant, bell peppers, potatoes and / or tomatoes.

² Do it gently so as not to split the zucchini.
Scrape the insides of the zucchini carefully, making room for the stuffing.

³ Before cooking the rice, soak it for 20 minutes and then strain it.

⁴ Substitute strained tomatoes with tomato passata
OR 2 cans ( 15 Ounces ) of whole peeled tomatoes that are pureed

::: View the original recipe for Stuffed Zucchini / Koosa Mahshi at everylittlecrumb.com