Tender summer squash cored and filled with a seasoned mix of rice, minced meat, and golden pine nuts makes Kousa Banadora a staple in Middle Eastern kitchens. The zucchini are gently simmered in a tangy tomato-garlic broth until the exterior is softened and the filling is cooked through, absorbing the acidity of the sauce as it bubbles.

The combination of toasted pine nuts and the earthiness of 7 spice provides a balance to the bright, tomato-forward liquid. Sautéed garlic and onions form the base of the broth, which coats the squash and turns the poaching liquid into a soup-like accompaniment perfect for spooning over rice or eating with fresh flatbread.

Preparing these stuffed vegetables is a labor of love that pays off in a deeply satisfying meal. Because the rice expands during the slow boil, it is important to leave room in the zucchini shells, resulting in a light, fluffy texture inside. It is a home-style dish that feels just as appropriate for a Sunday afternoon lunch as it does for a weeknight dinner when you have the time to slow down in the kitchen.

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While Kousa Banadora remains a favorite for its savory, herb-forward tomato base, the beauty of stuffed zucchini lies in its versatility. If you find yourself with an abundance of fresh squash, this classic tomato-stewed version serves as a perfect starting point. For those who prefer a tangier finish, exploring variations like creamy yogurt-based preparations offers a completely different, yet equally comforting, way to serve this traditional Middle Eastern staple.

Key Ingredients

Kousa: These hollowed-out zucchini serve as the primary vessel for the savory meat and rice filling.
Minced meat: The browned meat provides a hearty protein base for the internal stuffing mixture.
Medium grain rice: The rice absorbs the spiced meat juices as it expands inside the stuffed zucchini.
Tomato paste: This creates the rich, concentrated base for the broth that the zucchini simmers in.
7 spice: A fragrant spice blend that defines the traditional Middle Eastern flavor profile of the dish.
Pine nuts: Toasted in ghee, these add a subtle nuttiness and textural contrast to the soft filling.
Garlic: Used both in the stuffing and the tomato sauce to provide an essential aromatic depth.
Dried mint: Added during the final cooking stages to provide a refreshing herbal finish to the sauce.

More Ways to Prepare Stuffed Zucchini

If you enjoy the classic tang of fermented dairy, try this yogurt-sauce method to achieve a rich, silky texture that complements the tender squash.
For a authentic taste of home, this Lebanese zucchini recipe focuses on perfecting the balance between the garlic-infused sauce and the rice-stuffed vegetable.
If you are looking for a straightforward, foolproof approach to dinner, this zucchini in yogurt dish highlights why this combination is a timeless pairing in regional kitchens.

Kousa Banadora

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Ingredients

2 kilos of kousa ( around 30 piece )2 cups of medium rice washed & dried300g of minced meat1/2 tablespoon of 7 spiceHandful of pine nuts4-5 tablespoon of ghee7 crushed garlic- 4 for sauce & 3 for stuffing1 jar of tomato paste ( 500g )1 tablespoon of dried mint ( optional )1 onion diced very finely

Steps

Core and wash the kousa. Leave to dry while preparing the stuffing.Half Cook the minced meat till lightly browned whilst breaking the meat till very finely .In a separate small pan, melt the ghee and cook the pine nuts till golden brown.In a bowl add the rice, cooked meat, pine nuts with its melted ghee, 7 spice, 3 crushed garlic & salt. Mix till Combined well.Start stuffing the zucchini with the rice mixture. Be careful to not Over stuff the kousa all the way, make sure to leave about 1 1/2 cm space for the rice to expand.Once done, in a big pot, fry off the onion & garlic till translucent. Add the whole jar of tomato paste ( add less if you like the soup to be thinner ) and pour in around 2 litres or more of boiling water. I used a whole kettle and half. Keep mixing till the tomato paste has dissolved and is boiling.Season with salt then Add in the kousa slowly into the tomato soup and leave them to boil on medium heat for about 45 min- 1 hour. For the last 10 min, add the mint.Test out a kousa by using a fork to see if it goes in thru easily & rice is cooked.Finally once all done, seperate the kousa from the soup or else it will expand and break apart.optional- squeeze lemon into the sauce for some tang if you like

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