Baked Lebanese Beef-Stuffed Zucchini
with Jewelled Rice, Yoghurt & Mint
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
Get ready for a masterclass in vibrant flavour with this clever take on Lebanese beef kousa mahshi. Tender zucchinis are loaded with a richly spiced beef filling and paired with a fragrant, colourful jewelled rice. A dollop of cooling yoghurt and mint cuts through the warmth for a perfectly balanced plate that completely nails the brief.
Ingredients
2
Zucchini
2
Garlic
1 packet
Mint
1 packet
Passata
1 sachet
Vegetable Stock Pot
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
250 g
Beef Mince
1 sachet
Middle Eastern Seasoning
1
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Slice zucchini in half lengthways. Using a small
spoon, scrape out the seedy middle part (reserving
it for the filling) to create a hollow “boat” shape.
• Place zucchini cut-side up in a baking dish. Drizzle
with olive oil, season generously with salt and toss
to coat.
• Roast until just tender, 15-20 minutes.
• Meanwhile, finely chop garlic and reserved
zucchini flesh.
• Pick and thinly slice mint leaves.
• In a small bowl, combine passata, stock
concentrate, paprika spice blend and a splash
of water. Set aside.
• In a medium saucepan, heat the butter with a
dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
basmati rice, currants, the water and a generous
pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat
and keep covered until rice is tender and water
is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t
peek!
• Meanwhile, heat a large frying pan over high heat.
• Cook beef mince (no need for oil!), reserved
zucchini and Middle Eastern seasoning, breaking
up with a spoon, until just browned, 3-4 minutes.
• When the zucchini is done, spoon beef filling into
zucchini boats, pressing down firmly with the back
the spoon.
• Pour over passata sauce mixture, then return to
oven and bake until zucchini is tender and filling is
piping hot, 10-12 minutes.
• Divide jewelled rice between bowls. Top with
Lebanese beef-stuffed zucchini.
• Drizzle with Greek-style yoghurt and garnish with
mint to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: One reviewer noted the passata sauce lacked quality and felt a better-tasting passata would have elevated the whole dish significantly.
- Suggestions: Zucchini can vary in size; if yours are small, hollowing them into boats may be tricky — choose the largest ones available for best results.
