A delicious Lebanese stuffed zucchini in a tangy yogurt sauce. Filled with rice , minced beef and cooked in a garlicky yogurt sauce. A new way to serve zucchini for the whole family to enjoy.
Core zucchini: Cut off and discard stems and tips. Push the corer around the inside perimeter of the zucchini and then twist to extract the pulp. It is ideal to leave a 1/8 inch around the skin.
Mix the meat, rice, ghee, salt, and pepper together and set aside.
Fill each zucchini with the stuffing leaving 1/2-inch on top to allow the rice to expand.
In a saucepan, cover the zucchini with water and bring to a boil. Lower the heat and simmer for 15 minutes.
Cook the yogurt: Dissolve the cornstarch in the cold water. In a saucepan, combine the yoghurt with the dissolved corn starch. Taste and season with salt as needed. Bring to a boil stirring constantly (do not stop stirring until it boils).
Add the zucchinis to the cooked yogurt. Heat 1 tsp. of ghee in a skillet and cook the garlic and mint then pour them on the zucchinis and yogurt. Simmer (uncovered) until the zucchinis are tender.
Transfer the zucchinis to the cooked yogurt. Simmer the zucchini in the yogurt for another 5 minutes, or until cooked through.
Heat 1 tsp. of ghee in a skillet and cook the garlic and mint then pour them on the zucchinis and yogurt.
Serve the zucchini (koosa) immediately in bowls with yogurt sauce , and re-season with another dusting of dried mint.
Servings 0