These stuffed zucchinis, also known as "Mahshi" are a great way to get your kids to eat their vegetables and are also allergy friendly. Stuffed with spiced meat and cooked slowly in a flavorful tomato broth, these are always a hit in our home.
The traditional Mediterranean version "Mahshi" is made by mixing rice into your meat then slow cooked for an hour. This recipe is Ketogenic Friendly so I will be making it without rice.
You'll need:
Filling:
1 lb Ground Beef
10 to 12 sm Courgettes/Zucchini
2 tsp Arabic All Spice
1 tbsp Garlic/Ginger Paste
Salt/Pepper (to taste)
1 tbsp Harissa (or red pepper powder to taste)
1/4 lg Onion (chopped)
1 sm Tomato (chopped)
1 tbsp Parsley (chopped)
1tsp Dry Mint
1/2 Lemon (juiced)
Broth:
3 to 4 cups Chicken Broth (click here for my recipe)
1 tbsp Tomato Paste
Olive Oil
Salt/Pepper (to taste)
1 Bay Leaf
Click on the pictures for a step by step guide.
Method:
-Mix all the meat filling ingredients except the Zucchinis and set aside.
-Now using a scooper or knife cut the tips off the zucchini and hallow out the insides. (You can find a hallow tool from any middle eastern store but again a scooper or knife will work as well.)
-Chop the insides of the zucchini you pulled out and add it to your filling
-Give everything a good mix then stuff your hallowed zucchinis.
**At this point if you wanted to add rice, quinoa or couscous to the mixture, you can. (1/4 cup is all you need)
**Extra filling leftover? Freeze it for another day or turn them into kabobs :)
-Bring your broth ingredients to a boil then add your stuffed courgettes.
-Cover and put the heat on low and let simmer for 30 minutes, flipping halfway.
**If rice or grain is added just double the cooking time.
-Pull your cooked courgettes out and reduce liquid further to make a thick gravy.
-Once it's thickened to your desired consistency pour over stuffed zucchini and serve.
We love them with an array of fresh olives, veggies and mint yogurt.
Enjoy!