As I stood in my kitchen, the tantalizing aroma of warm spices filled the air, transporting me to the bustling streets of Lebanon. Today, I’m delighted to share my take on a beloved classic: Stuffed Zucchini in Yogurt, or Kousa bi Laban. This comforting dish features tender zucchini cradling a savory spiced beef filling and is generously coated in a luscious garlic yogurt sauce. Not only is this recipe a delightful centerpiece for gatherings, but it also offers the versatility to cater to various dietary needs, whether you’re opting for a vegetarian alternative or gluten-free twist. Quick to prepare and rooted in tradition, it’s perfect for those evenings when you crave something truly special without spending hours in the kitchen. Curious about the secrets behind this mouthwatering dish? Let’s dive into the recipe!
Why is Stuffed Zucchini in Yogurt Amazing?
Comforting Dish: The rich, hearty flavors of this recipe bring warmth to any table, making it an excellent choice for family meals.
Versatility: Easily adapt the filling to suit your dietary preferences—try turkey or a plant-based meat for a lighter option!
Nutty Crunch: Topped with toasted nuts, the dish adds delightful texture that balances the creamy yogurt sauce.
Quick Preparation: Despite its impressive appearance, this recipe is quick to whip up, perfect for busy weeknights!
Cultural Tradition: Enjoying this dish connects you to Lebanese culture, turning every meal into a culinary journey. For similar comforting recipes, check out my Zucchini Ground Beef or Stuffed Chicken Roasted.
Stuffed Zucchini in Yogurt Ingredients
For the Zucchini
• Lebanese Zucchini – Tender texture absorbed well; gray squash or baby marrow can be great substitutes for authenticity.
• Vegetable Oil – Essential for frying the zucchini until golden, but feel free to use olive oil for enhanced flavor.
For the Filling
• Ground Beef – Provides rich flavor and protein; lean ground beef is preferable. You can swap it with lamb or plant-based meat for vegetarian options.
• Onion – Adds sweetness and depth; any onion variety (red, white, yellow) will do just fine.
• Garlic (Crushed) – Enhances the overall flavor; fresh garlic is highly recommended.
• Spices (Seven spices, allspice, cinnamon, salt, pepper) – Imparts distinctive Middle Eastern flavors; adjust to suit your taste.
• Toasted Nuts (Pine nuts or almond slivers) – Adds a delightful crunchy finish on top for extra texture.
For the Yogurt Sauce
• Full-fat Yogurt – Creates a creamy sauce; sour yogurt will enhance tanginess, while Greek yogurt makes a great alternative.
• Egg – Thickens the yogurt sauce and contributes to creaminess.
• Cornstarch – Helps achieve the desired thickness of the yogurt sauce.
• Garlic (Sautéed) – Boosts the garlic flavor in the yogurt sauce; sauté until golden.
• Cilantro (Coriander) – Adds brightness; this can be omitted if desired.
Step‑by‑Step Instructions for Stuffed Zucchini in Yogurt
Step 1: Prep the Zucchini
Begin by carefully coring the Lebanese zucchini, hollowing them halfway down without piercing the bottom. In a large skillet, heat vegetable oil over medium heat and fry the zucchinis for about 5 minutes on each side, or until they turn golden brown. Once done, remove them from the pan and let them drain on paper towels to absorb excess oil.
Step 2: Prepare the Meat Filling
In the same skillet, add a splash of olive oil and bring it to medium heat. Sauté the diced onions for 3-4 minutes until they turn translucent. Next, stir in the crushed garlic and ground beef, cooking for about 6-8 minutes until the meat is browned and no longer pink. Drain any excess fat, and then it’s ready to be seasoned.
Step 3: Season the Meat
Mix in your preferred spices, including seven spices or allspice, along with a pinch of salt and pepper. To add some crunch, fold in the toasted nuts. This flavorful mixture should be stuffed tightly into the hollowed zucchini, ensuring each piece is filled to the brim for a satisfying bite.
Step 4: Make Yogurt Sauce
In a separate pan, gently sauté some garlic and cilantro in olive oil until golden. In a bowl, whisk together the full-fat yogurt, egg, cornstarch, and a bit of salt. Heat this mixture gently over low heat, stirring continuously until it thickens (about 5-7 minutes)—avoid boiling to keep it creamy. Finally, incorporate the sautéed garlic and cilantro for added depth.
Step 5: Cook Zucchini
Carefully place the stuffed zucchini into the yogurt sauce, ensuring they are arranged snugly. Allow them to simmer gently uncovered over low heat for 20-30 minutes, or until the zucchini becomes tender. Keep an eye on the sauce to maintain its creamy texture throughout the cooking process.
Step 6: Serve
Once the zucchini is tender and the sauce is velvety, transfer the stuffed zucchinis to a serving dish. Drizzle some additional yogurt sauce on top, sprinkle with toasted nuts for crunch, and serve alongside vermicelli rice for a complete and comforting family meal.
Stuffed Zucchini in Yogurt Variations
Feel free to explore these delightful variations to tailor this comforting dish just the way you and your family love it!
- Vegetarian: Substitute ground beef with a mix of quinoa and black beans for a hearty meat-free alternative. The spices will still shine through and elevate your meal.
- Spicy Kick: Add finely chopped jalapeños or a dash of cayenne pepper to the meat mixture for a flavorful heat boost. This is a great way to please spice lovers in the family!
- Nut-Free: Omit the toasted nuts entirely or swap them for crispy chickpeas. Their crunch will still add texture without the nut allergy concerns.
- Herbaceous Twist: Switch cilantro for fresh mint in the yogurt sauce to add a refreshing flavor that pairs beautifully with the zucchini. Mint brings a unique brightness to the dish!
- Creamy Version: For a richer sauce, blend in some cream cheese with the yogurt. This transforms the texture into a lusciously creamy delight that’s hard to resist.
- Grain-Free: Serve with cauliflower rice instead of vermicelli for a low-carb alternative that still pairs wonderfully with the yogurt sauce. It’s a fantastic option if you’re looking for a gluten-free meal.
- Hearty Variation: Add more vegetables, like diced carrots or bell peppers, to the meat filling for extra nutrition and a pop of color. The added veggies enhance the flavors and overall heartiness of the dish.
For a delicious pairing, consider serving this stuffed zucchini with a refreshing Fattoush salad or a side of hummus for a complete Lebanese-inspired feast that the whole family will adore!
Make Ahead Options
These Stuffed Zucchini in Yogurt are perfect for busy home cooks looking to streamline their meal prep! You can core and fry the zucchini, prepare the meat filling, and even make the yogurt sauce up to 24 hours in advance. Simply refrigerate the cooked zucchini, meat filling, and sauce separately. When you’re ready to serve, just reassemble everything in a pot, gently simmer the stuffed zucchini in the yogurt sauce until heated through (about 15-20 minutes), and enjoy a comforting meal that is just as delicious as when freshly made. This method allows you to save time without sacrificing quality, making your weeknight dinners a breeze!
Expert Tips for Stuffed Zucchini in Yogurt
- Whisk Constantly: When heating the yogurt sauce, whisk continuously to avoid curdling, ensuring a smooth and creamy texture.
- Stuff Tightly: Make sure to stuff the zucchini tightly with the meat filling to prevent overflow during cooking; nobody wants a messy presentation!
- Taste As You Go: Always taste and adjust seasoning in the filling before stuffing; it’s key for maximizing flavor in your stuffed zucchini in yogurt.
- Fresh Ingredients Matter: Use fresh garlic and quality spices for the best flavor and aroma; it makes a significant difference in this comforting dish.
- Simmer Gently: Maintain a gentle simmer for the yogurt sauce to keep it creamy; boiling can cause it to separate and lose that luscious consistency.
- Customize Your Fillings: Don’t hesitate to experiment; you can swap the ground beef with turkey or a plant-based alternative to suit your dietary preferences.
What to Serve with Stuffed Zucchini in Yogurt
Elevate your dining experience by pairing this luscious dish with delightful accompaniments that enhance its rich flavors.
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Vermicelli Rice: Perfectly complements the generous yogurt sauce while adding a wholesome base to the meal. The light, fluffy texture creates a delightful balance with the tender zucchini.
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Fattoush Salad: A vibrant, crisp salad with fresh greens and crunchy vegetables infused with tangy sumac. Its refreshing crunch cuts through the creamy richness, refreshing your palate between bites.
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Hummus: This classic Middle Eastern dip with its velvety texture and garlicky flavor makes a fantastic starter or side. Serve with warm pita to scoop up every bite!
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Roasted Eggplant: The smoky flavor and soft texture of roasted eggplant perfectly harmonize with the spiced beef filling, enhancing the overall Middle Eastern experience.
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Pickled Vegetables: A tangy addition that offers a burst of brightness, creating a delightful contrast to the rich and creamy zucchini.
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Mint Tea: This aromatic beverage not only helps digestion but also adds a refreshing touch that complements the spices in the dish.
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Baklava: For a sweet finish, serve this flaky pastry filled with nuts and honey, balancing the savory zucchini with a sweet, rich dessert.
How to Store and Freeze Stuffed Zucchini in Yogurt
Fridge: Store leftovers in an airtight container for up to 3-4 days; they will still taste delicious and can be enjoyed for quick meals.
Freezer: For longer storage, freeze the stuffed zucchini without the yogurt sauce for up to 3 months; just thaw in the fridge overnight before reheating.
Reheating: When reheating, gently warm in a skillet over low heat or microwave until heated through, adding a splash of water if needed to maintain moisture.
Avoid Overfilling: If you’re making these ahead of time, consider stuffing the zucchini tightly to ensure they hold together well during storage and reheating.
Stuffed Zucchini in Yogurt Recipe FAQs
How do I select the best zucchini for this recipe?
Absolutely! When choosing zucchini, look for small to medium-sized Lebanese zucchini that are firm and free of blemishes. They should have a vibrant green color and feel heavy for their size. Avoid any zucchini with dark spots or soft spots, as these can indicate overripeness or spoilage.
What is the best way to store leftover stuffed zucchini in yogurt?
Very! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor, make sure to keep the zucchini and yogurt sauce together. You can reheat them gently in the microwave or on the stovetop with a splash of water to keep the sauce creamy.
Can I freeze stuffed zucchini in yogurt?
Absolutely! For freezing, I recommend removing the yogurt sauce first. Wrap the cooled stuffed zucchini tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge, and then you can add fresh yogurt sauce while reheating.
What if my yogurt sauce is too thick?
The more the merrier! If your yogurt sauce becomes too thick during heating, simply whisk in a little bit of warm water or extra yogurt until you reach the desired creamy consistency. Always heat gently while whisking to prevent curdling—it helps maintain that luscious texture we all love!
Are there any dietary considerations for this recipe?
Very! This recipe can easily be adapted for various dietary preferences. For gluten-free options, ensure the yogurt and any added sauces are gluten-free. If you’re serving this to pets, avoid giving them any seasoned meat or yogurt, as dairy can upset some animals’ stomachs. Always check for allergies with your guests, especially concerning nuts and spices.
Can I use alternative meats for the filling?
Of course! This dish is highly versatile. You can substitute ground beef with ground turkey or plant-based alternatives like lentils or chickpeas for a vegetarian option. Just season the alternative well to ensure the flavor profile remains rich and comforting, similar to the original!
Stuffed Zucchini in Yogurt: A Comforting Family Favorite
Ingredients
Equipment
Method
- Begin by carefully coring the Lebanese zucchini, hollowing them halfway down without piercing the bottom. In a large skillet, heat vegetable oil over medium heat and fry the zucchinis for about 5 minutes on each side, or until they turn golden brown. Once done, remove them from the pan and let them drain on paper towels to absorb excess oil.
- In the same skillet, add a splash of olive oil and bring it to medium heat. Sauté the diced onions for 3-4 minutes until they turn translucent. Next, stir in the crushed garlic and ground beef, cooking for about 6-8 minutes until the meat is browned and no longer pink. Drain any excess fat, and then it's ready to be seasoned.
- Mix in your preferred spices, including seven spices or allspice, along with a pinch of salt and pepper. To add some crunch, fold in the toasted nuts. This flavorful mixture should be stuffed tightly into the hollowed zucchini, ensuring each piece is filled to the brim for a satisfying bite.
- In a separate pan, gently sauté some garlic and cilantro in olive oil until golden. In a bowl, whisk together the full-fat yogurt, egg, cornstarch, and a bit of salt. Heat this mixture gently over low heat, stirring continuously until it thickens (about 5-7 minutes)—avoid boiling to keep it creamy. Finally, incorporate the sautéed garlic and cilantro for added depth.
- Carefully place the stuffed zucchini into the yogurt sauce, ensuring they are arranged snugly. Allow them to simmer gently uncovered over low heat for 20-30 minutes, or until the zucchini becomes tender. Keep an eye on the sauce to maintain its creamy texture throughout the cooking process.
- Once the zucchini is tender and the sauce is velvety, transfer the stuffed zucchinis to a serving dish. Drizzle some additional yogurt sauce on top, sprinkle with toasted nuts for crunch, and serve alongside vermicelli rice for a complete and comforting family meal.