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Stuffed Zucchini Courgettes

March 7, 2017

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:



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) 



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.





-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.




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