Name: Lebanese Kousa bi Laban (Stuffed Zucchini in Yogurt Sauce)
Prep time: 20 min
Cook time: PT-486642H18M40S
Total time: PT-486642H18M40S
Cuisine: Lebanese
Ingredients: 8–10 small zucchini (kousa), hollowed; 1/2 lb ground lamb or beef; 1/2 cup long-grain rice, soaked and drained; 1 small onion, very finely chopped; 2 cloves garlic, minced; 1 tbsp tomato paste; 2 tbsp olive oil; Salt and black pepper to taste; 1/2 tsp ground allspice; 2 tbsp chopped fresh mint or parsley; 2 cups plain yogurt (whole milk or Greek-style); 2 garlic cloves, finely minced or pressed (for sauce); 1 tsp cornstarch (optional, for thickening sauce); 1–1.5 cups water or broth; 1 tbsp lemon juice (optional)

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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.

Lebanese Kousa bi Laban (Stuffed Zucchini in Yogurt Sauce)

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Delicate zucchini stuffed with a savory rice and meat mixture, simmered and served in a tangy yogurt-garlic sauce—an elegant and comforting Lebanese classic.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 30–40 minutes
Total Time: 50–60 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Simmered
Cuisine: Lebanese
Diet: Halal

Instructions

Hollow zucchini using a corer, creating 2–3 inch tubes. Reserve flesh for another use if desired.
In a bowl, mix ground meat, rice, onion, garlic, tomato paste, allspice, salt, pepper, herbs, and a splash of olive oil.
Stuff zucchini, stopping 1/4 inch from the top to allow for rice expansion.
Place stuffed zucchini upright or snugly in a large pot.
Pour in water or broth to halfway up the zucchini. Bring to a simmer, cover, and cook on low for 30–40 minutes until tender.
Whisk yogurt with garlic, optional cornstarch, salt, and lemon juice. Temper with a few spoonfuls of hot cooking liquid.
Warm yogurt sauce gently over low heat until slightly thickened (do not boil).
Arrange zucchini on a platter, spoon sauce over, and garnish with chopped herbs. Serve warm or at room temperature.