Kusa bel laban, stuffed zucchini in yogurt sauce
Prep Time
50 mins
Cook Time
40 mins
Total Time
1 hr 30 mins

A delicious Lebanese stuffed zucchini in a tangy yogurt sauce. 

Course: Main Course
Cuisine: Lebanese
  • 3 lb zucchini.
  • 1/4 cup oil.
  • 1 large yellow onion , chopped.
  • 2 cups uncooked rice.
  • 2 Tablespoons tomato paste.
  • 1/2 lb ground beef.
  • 1 cup parsley , chopped.
  • 1 cup cilantro , chopped.
  • 1/2 cup dill weed , chopped.
  • 2 Tablespoon dry mint.
  • Salt and pepper , to taste.
For the sauce:
  • 2 cups yogurt.
  • 1 cup water.
  • 2 large garlic cloves , minced.
  • 1 Tablespoon cornstarch , dissolved in 2 Tablespoons water.
  • 1 egg , large.
  • salt and pepper.
  1. Wash, peel(if desired) and core zucchini.
  2. In a deep skillet, on medium heat, add oil and sauce onions until fragrant.
  3. Add rice and stir for a minute.
  4. Add tomato paste, stir. Add the spices , fresh herbs and meat, stir for a couple of minutes to combine then turn off heat. Allow to cool down.
  5. Stuff the zucchini with the rice mixture and arrange in a deep pot.*
  6. Add seasoned water/broth to the pot to fill it halfway through the zucchini.
  7. Bring to boil, reduce heat cover for 20-30 minutes, until it is almost done.
  8. In another pot, add all the sauce ingredient and mix well.
  9. Transfers the pot to the stove top on medium heat, keep stirring or it will curdle.
  10. When it starts to boil, carefully drop the zucchini in the sauce, reduce heat and let it finish cooking about 10 more minutes.
  11. Serve warm and Enjoy!!

Recipe Video

Recipe Notes

To prevent scorch, add some herbs in the bottom of the pot. Or you can add tomato or onion rings.