Name: Lebanese Kousa bi Laban (Stuffed Zucchini in Yogurt Sauce)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Lebanese
Ingredients: 1 lb ground beef (lean or mix of lean and fatty); 1 onion, finely chopped; 2–3 garlic cloves, minced; 1/4 cup breadcrumbs or 1 slice soaked bread, squeezed dry; 1 egg; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; Salt and black pepper to taste; 2 tbsp olive oil; 1 small onion, chopped (for sauce); 2 tbsp tomato paste; 1 cup diced tomatoes or 1 cup tomato sauce; 1 cup beef broth or water; 2 medium potatoes, peeled and cubed; 1 1/2 cups long-grain white rice (basmati or jasmine); 3 cups water or broth (for cooking rice); 2 tbsp chopped fresh parsley or cilantro (for garnish)

Jump to Recipe

Delicate zucchini boats filled with a seasoned rice and meat mixture, gently cooked and bathed in a creamy, tangy yogurt-garlic sauce—a classic Lebanese comfort food that’s both elegant and homey.

Why You’ll Love This Recipe

Kousa bi Laban combines tender zucchini, savory filling, and refreshing yogurt sauce for a delightful interplay of textures and flavors. It’s light yet satisfying, visually appealing, and perfect as a main, side, or part of a mezze spread.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

small zucchini (kousa), hollowed
ground lamb or beef
long-grain rice (soaked and drained)
onion, very finely chopped
garlic, minced
tomato paste
olive oil
salt, black pepper, allspice
fresh mint or parsley, chopped
plain yogurt (whole milk or Greek-style)
garlic cloves, finely minced or pressed
cornstarch (optional, for thickening sauce)
water or broth
lemon juice (optional, for saucing)

directions

Hollow the zucchini: Use a corer or small spoon to remove the inner flesh, creating tubes about 2–3 inches long. Reserve the flesh for another use if desired.
Prepare filling: Combine ground meat, soaked rice, chopped onion, garlic, tomato paste, allspice, salt, pepper, mint or parsley, and a splash of olive oil in a bowl.
Stuff zucchini: Gently fill each zucchini, stopping about ¼ inch from the top to allow rice expansion.
Arrange in pot: Place stuffed zucchini upright or snugly in a large pot.
Add liquid: Pour water or broth to about halfway up the zucchini tubes. Bring to a simmer, cover, and cook on low for 30–40 minutes until zucchini and rice are tender.
Make yogurt sauce: In a bowl, whisk yogurt with garlic, a little cornstarch (if using), salt, and lemon juice; gradually add a few spoonfuls of the hot cooking liquid to temper.
Serve: Layer zucchini on a platter, spoon yogurt sauce over them, and garnish with chopped herbs. Serve warm or at room temperature.

Servings and timing

Servings: Serves 4–6 as a main or side dish
Prep time: ~20 minutes
Cook time: 30–40 minutes
Total time: ~50–60 minutes

Variations

Vegetarian option: Omit meat—combine rice with herbs, onions, and spices for a meat-free version.
Spice twist: Add a pinch of cinnamon or nutmeg to the filling for warmth.
Sauce flavoring: Stir in mint or dill into yogurt sauce; drizzle with olive oil or melted butter on top.
Zucchini substitute: Use baby eggplants or hollowed bell peppers similarly stuffed and cooked.

storage/reheating

Fridge: Store assembled zucchini and yogurt sauce separately in airtight containers for up to 3–4 days.
Freezer: Freeze stuffed zucchini without sauce for up to 2 months; thaw before reheating.
Reheating: Gently warm zucchini in a pot or microwave; re-whisk sauce and pour over before serving.

FAQs

1. Can I use regular zucchini instead of kousa?

Yes—choose medium-sized zucchini and hollow them similarly; cooking time remains effective.

2. Do I need to pre-soak the rice?

Soaking rice helps ensure it cooks fully inside the zucchini—about 15–30 minutes in warm water is helpful.

3. Can I make this dairy-free?

Use coconut or cashew yogurt and omit dairy yogurt—adjust seasoning accordingly.

4. My yogurt sauce is too thin—is that okay?

It may thin during serving; stir in a bit more cornstarch or simmer extra liquid to thicken it to your preference.

5. Can I bake instead of simmering?

Yes—cover stuffed zucchini in baking dish with broth and bake at 350 °F for about 40 minutes until zucchini softens.

6. What if the filling spills out?

Don’t overstuff—leave space at the top and gently press into zucchini to avoid spills while cooking.

7. Is this gluten-free?

Yes—since rice is naturally gluten-free; just ensure broth or additions don’t include gluten.

8. Can I prepare ahead?

Yes—assemble zucchini a day ahead, store in pot with broth, and cook fresh before serving.

9. What sides go well with kousa bi laban?

Pair with Arabic salad, flatbread, baba ganoush, or rice pilaf for a complete mezze menu.

10. Can I serve this cold?

Definitely—it’s delicious at room temperature or slightly chilled for buffet-style meals.

Conclusion

Lebanese Kousa bi Laban is a refined and comforting dish that brings together tender stuffed zucchini and luscious yogurt sauce. With its layers of taste and texture, ease of preparation, and fit for both everyday meals and special occasions, it’s sure to become a favorite in your culinary repertoire.