As the warm afternoon sun filters through the kitchen window, I find myself bubbling with excitement at the thought of creating something truly special: Kousa bi Laban, or Lebanese stuffed zucchini in yogurt sauce. This dish is more than just a meal; it’s a celebration of flavor and tradition that brings people together. The moment you slice into the tender Lebanese zucchini, revealing the spiced beef nestled inside, you realize you’re in for a treat.
What’s even more enchanting is the creamy garlic yogurt sauce that bathes the zucchini, adding a tangy contrast that elevates every bite. Whether it’s a cozy weeknight dinner or a grand family gathering, this dish promises to impress without overwhelming you in the kitchen. Easy to prepare yet wonderfully flavorful, Kousa bi Laban is bound to become a favorite in your home. Join me as we dive into this delightful recipe that beautifully marries tradition with taste!
Why Choose Stuffed Zucchini in Yogurt?
Deliciously Unique: This stuffed zucchini in yogurt presents a delightful combination of flavors that you won’t find in typical weeknight dinners.
Comforting & Flavorful: The spiced beef filling pairs beautifully with the creamy yogurt sauce, creating a dish that is both comforting and richly flavorful.
Quick & Easy: With straightforward steps, this recipe is perfect for busy cooks looking to impress without the hassle.
Versatile Choices: Feel free to customize with your favorite spices or substitute beef with plant-based alternatives, making it suitable for vegetarian diets.
Crowd-Pleasing: It’s an ideal dish for gatherings, promising to be a hit at any dinner table or festive occasion.
This Kousa bi Laban recipe is not just a dish but a warm invitation to gather around the table and enjoy a flavorful experience.
Stuffed Zucchini in Yogurt Ingredients
For the Zucchini
• Lebanese Zucchini – Provides a tender texture and absorbs flavors well; use gray squash or baby marrow for authenticity.
• Vegetable Oil – Essential for sautéing and frying the zucchini until golden and slightly softened.
For the Meat Filling
• Ground Beef – Offers protein and rich flavor; lean ground beef is preferred, or substitute with lamb or a plant-based meat for a vegetarian option.
• Onion – Adds sweetness and depth; any variety (red, white, yellow) will work.
• Garlic (Crushed) – Enhances overall flavor for both the meat and the sauce; fresh garlic is recommended.
• Spices (Seven spices or allspice, cinnamon, salt, pepper) – Imparts distinctive Middle Eastern flavors; adjust to taste.
• Toasted Nuts (Pine nuts or almond slivers) – Adds a delightful crunch on top to complement the flavors.
For the Yogurt Sauce
• Full-fat Yogurt – Creates a creamy sauce; sour yogurt enhances tanginess, while Greek yogurt can also be used.
• Egg – Thickens the yogurt sauce, contributing to the creaminess of the final dish.
• Cornstarch – Aids in achieving the desired thickness for the yogurt sauce.
• Garlic (Sautéed) – Boosts the garlic flavor in the yogurt; sauté until golden for the best taste.
• Cilantro (Coriander) – Adds brightness and freshness; can be omitted if desired.
This delightful arrangement of ingredients ensures that your Stuffed Zucchini in Yogurt will shine with flavor and warmth, ready to delight everyone at your table!
How to Make Stuffed Zucchini in Yogurt
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Prep the Zucchini: Begin by coring the Lebanese zucchini about halfway down to create a hollow center. Fry them in vegetable oil over medium heat until they turn golden brown and are slightly softened, approximately 5 minutes per side. Set aside to drain.
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Prepare the Meat Filling: In a spacious skillet, heat a tablespoon of olive oil. Add diced onions and sauté until they turn translucent, which should take about 3-4 minutes. Next, stir in the crushed garlic and cook for another minute, then add the ground beef. Cook until browned, breaking up any clumps for 6-8 minutes. Drain any excess fat if necessary.
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Season the Meat: Sprinkle in your chosen spices—seven spices or allspice, cinnamon, salt, and pepper—and adjust to your taste. Mix in the toasted pine nuts or almond slivers for that delightful crunch. Stuff this savory mixture tightly into the hollowed zucchini, pressing down gently to compact the filling.
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Make the Yogurt Sauce: In a small skillet, sauté additional garlic and chopped cilantro until the garlic is golden. Meanwhile, in a blender, combine full-fat yogurt, an egg, cornstarch paste, and salt. Heat this mixture gently while whisking until it thickens—be careful not to let it boil! Finally, stir in the sautéed garlic and cilantro for an extra layer of flavor.
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Cook the Zucchini: Carefully place the stuffed zucchini into the yogurt sauce and let it simmer gently for about 20-30 minutes, or until the zucchini is tender, ensuring the sauce remains at a gentle heat without boiling.
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Serve: Once ready, transfer the zucchini onto a serving dish, finishing with a sprinkle of toasted nuts on top. Serve alongside vermicelli rice for a delightful meal.
Optional: Drizzle with a little olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Stuffed Zucchini in Yogurt
Fridge: Store the stuffed zucchini tightly covered in the refrigerator for up to 3-4 days. This helps maintain the creamy flavors of the yogurt sauce and keeps the zucchini fresh.
Freezer: For longer storage, freeze the stuffed zucchini without the yogurt sauce for up to 3 months. Wrap each piece tightly in plastic wrap and then place them in an airtight container.
Reheating: To reheat, thaw in the refrigerator overnight, then warm on low heat in a skillet or oven until heated through, avoiding boiling to keep the yogurt sauce creamy.
Leftovers: Enjoy leftovers creatively! Chop them up and transform into a flavorful zucchini bake or salad adding a twist to your meals throughout the week.
What to Serve with Stuffed Zucchini in Yogurt?
As you prepare the fragrant and flavorful stuffed zucchini in yogurt, consider these delightful accompaniments to create a well-rounded meal experience.
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Vermicelli Rice: This fluffy rice provides a lovely base to soak up the creamy yogurt sauce, enhancing each bite of zucchini.
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Egyptian Rice: With a touch of cinnamon and nuts, this rice complements the spices in the stuffed zucchini while adding texture and warmth.
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Fattoush Salad: A bright, zesty salad featuring crispy greens and crunchy pita chips; it adds a fresh, vibrant contrast to the rich flavors of the dish.
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Hummus: Smooth and creamy, this classic dip served with warm pita creates a perfect appetizer that pairs well with the savory stuffed zucchini, balancing the meal’s richness.
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Grilled Eggplant: Smoky and tender, this vegetable offers a delightful contrast to the zucchini and can be accented with a sprinkle of feta, adding a burst of flavor.
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Mint Yogurt Sauce: A cool, refreshing sauce that mirrors the yogurt used in the dish, it adds an extra layer of flavor and brightness to your meal.
Consider rounding off your meal with a sweet touch to balance the savory:
- Baklava: This sweet pastry, with its honey and nut filling, is a delightful way to end your feast; its richness contrasts beautifully with the savory zucchini.
These pairings will not only enhance your dining experience but will also celebrate the wonderful flavors of the stuffed zucchini in yogurt!
Make Ahead Options
These Stuffed Zucchini in Yogurt are perfect for busy home cooks looking to save time during the week! You can prepare the filling and stuff the zucchini up to 24 hours in advance; simply keep them tightly covered in the refrigerator. For best results, make sure the stuffed zucchini are stored in an airtight container to maintain their quality. You can also whip up the yogurt sauce and refrigerate it separately, but be sure to reheat it gently before serving, as this helps preserve its creamy texture. When ready to enjoy, simmer the stuffed zucchini in the preheated yogurt sauce, allowing about 20-30 minutes for the flavors to meld together, resulting in a comforting dish that’s just as delicious as when it’s freshly made!
Stuffed Zucchini in Yogurt Variations
Feel free to explore and personalize your stuffed zucchini experience with these delightful twists and swaps!
- Lamb Twist: Substitute ground beef with rich ground lamb for an earthy flavor profile that enhances traditional tastes.
- Vegan Delight: Use plant-based meat alternatives or lentils for a hearty, compassionate option that everyone can enjoy.
- Spiced Up: Add a pinch of cayenne pepper or red pepper flakes to the meat mixture for a warm kick of heat that dances on the palate.
- Herb Infusion: Incorporate fresh herbs like dill or mint into the yogurt sauce for an aromatic touch that invigorates the dish.
- Flavor Variants: Experiment with Moroccan spices like cumin and coriander for a unique twist that transports your taste buds to a new culinary landscape.
- Nutty Crunch: Swap pine nuts for crushed walnuts or pistachios for a different textural experience and a rich, nutty flavor.
- Creamy Variants: Use coconut yogurt for a dairy-free creamy consistency that adds a subtle sweetness to the sauce.
- Colorful Stuffing: Mix in finely chopped vegetables like bell peppers or mushrooms to the meat filling to boost nutrition and add vibrant color.
Embrace these fun variations and create a version of Kousa bi Laban that’s uniquely yours!
Expert Tips for Stuffed Zucchini in Yogurt
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Whisk Constantly: Keep whisking the yogurt sauce while heating to prevent it from curdling. This step is crucial for achieving the perfect creamy texture.
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Stuff Tightly: Fill the zucchini with the meat mixture tightly, but ensure it’s leveled. This prevents any overflow during cooking, resulting in a neat presentation.
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Taste Test: Always taste and adjust the seasoning of your meat filling before stuffing the zucchini. Balancing flavors now will lead to a tastier final dish.
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Choose Quality Ingredients: Use fresh garlic and full-fat yogurt for the best flavor. The quality of your ingredients significantly impacts the taste of this stuffed zucchini in yogurt.
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Simmer Gently: Maintain a gentle simmer while cooking the zucchini in the yogurt sauce. Boiling can cause the sauce to separate, affecting the overall dish.
Stuffed Zucchini in Yogurt Recipe FAQs
How do I select the best Lebanese zucchini?
When choosing Lebanese zucchini, look for ones that are firm, smooth, and a vibrant green color. Avoid zucchini with dark spots or wrinkles, as these indicate overripeness. If possible, pick ones that are around 4-6 inches in length for the best texture and flavor.
What is the best way to store leftover stuffed zucchini?
Store your stuffed zucchini tightly covered in the refrigerator for up to 3-4 days. Make sure to keep it in an airtight container, which helps to preserve the flavors of the creamy yogurt sauce. When reheating, do this gently to maintain the consistency of the yogurt.
Can I freeze stuffed zucchini in yogurt?
Absolutely! For best results, freeze the stuffed zucchini without the yogurt sauce for up to 3 months. Wrap each piece tightly in plastic wrap, then place them in an airtight container. To reheat from frozen, simply thaw in the refrigerator overnight, then gently warm them in a skillet or oven.
What should I do if my yogurt sauce separates while cooking?
If your yogurt sauce starts to separate, it might be due to cooking at too high a temperature. To fix this, remove it from the heat right away and gently whisk it to combine again. If this happens often, consider lowering the heat and ensuring you’re whisking constantly while warming the sauce to maintain its creaminess.
Is this dish safe for those with dietary restrictions?
This stuffed zucchini recipe can be adjusted for various dietary needs. For gluten-free diets, ensure that any spices or nuts don’t contain gluten. You can easily substitute the ground beef with plant-based meat alternatives for a vegetarian option, making this dish adaptable while still delicious!
How can I serve leftovers in a creative way?
Turn your leftover stuffed zucchini into a delicious zucchini bake! Chop the zucchini and mix it with cooked rice or pasta, sprinkle with cheese, and bake until bubbly. Alternatively, toss it into a salad with fresh greens and a light dressing—a fantastic way to enjoy the flavors of the dish in a new format!
Stuffed Zucchini in Yogurt: A Flavorful Lebanese Delight
Ingredients
Equipment
Method
- Begin by coring the Lebanese zucchini about halfway down to create a hollow center. Fry them in vegetable oil over medium heat until they turn golden brown and are slightly softened, approximately 5 minutes per side. Set aside to drain.
- In a spacious skillet, heat a tablespoon of olive oil. Add diced onions and sauté until they turn translucent, which should take about 3-4 minutes. Next, stir in the crushed garlic and cook for another minute, then add the ground beef. Cook until browned, breaking up any clumps for 6-8 minutes. Drain any excess fat if necessary.
- Sprinkle in your chosen spices—seven spices or allspice, cinnamon, salt, and pepper—and adjust to your taste. Mix in the toasted pine nuts or almond slivers for that delightful crunch. Stuff this savory mixture tightly into the hollowed zucchini, pressing down gently to compact the filling.
- In a small skillet, sauté additional garlic and chopped cilantro until the garlic is golden. Meanwhile, in a blender, combine full-fat yogurt, an egg, cornstarch paste, and salt. Heat this mixture gently while whisking until it thickens—be careful not to let it boil! Finally, stir in the sautéed garlic and cilantro for an extra layer of flavor.
- Carefully place the stuffed zucchini into the yogurt sauce and let it simmer gently for about 20-30 minutes, or until the zucchini is tender, ensuring the sauce remains at a gentle heat without boiling.
- Once ready, transfer the zucchini onto a serving dish, finishing with a sprinkle of toasted nuts on top. Serve alongside vermicelli rice for a delightful meal.