Kousa Mashi is a recipe that will always remind me of home — of my mom, of a deeply satisfying dinner we’ve had a thousand times.

It’s one of those meals that requires a bit of preparation up front, but it’s totally worth it. The zucchini gets hollowed gently so it doesn’t split, the meat-and-rice filling is packed just loosely enough to give the rice space to expand, and everything simmers in a tomato broth that adds a depth I can taste as I write this. It’s comforting, reliable, and deeply nostalgic — dinner-party worthy, but humble enough for a Tuesday night.

🔪 Kitchen Tools

I have strong feelings about kitchen tools. There’s a lot of clutter out there designed to sell you things you don’t need. An avocado slicer? Please use a knife. But a kousa corer does not fall into that category. Whether it’s the metal version or the old wooden one that’s been floating around a family drawer for decades, it’s an essential in the Shami kitchen. This tool earns its keep.

📝 Ingredients

(Serves 4–6, using 4–5 large zucchini)

Zucchini

4–5 large zucchini

Filling

1 lb ground beef
½ cup short-grain rice, rinsed well
1½ tsp salt
½ tsp black pepper
2 tbsp butter, softened or melted

Tomato Broth

1 can (15 oz) tomato sauce or
3 tbsp tomato paste + 3–4 cups hot water
Salt and pepper to taste

Optional (not traditional, but allowed)

Parsley for serving
Lemon wedges on the side

📋 Instructions

Prep the zucchini
Trim the ends and cut each large zucchini in half crosswise. Using a kousa corer, hollow each piece from one side only, leaving sturdy walls so they don’t split during cooking. Set aside.
Make the filling
In a bowl, combine the ground beef, rice, salt, pepper, and butter. Mix well with your hands until smooth and cohesive. This step matters — you want the filling evenly seasoned and well combined.
Stuff the zucchini
Gently fill each zucchini piece, stopping about ½ inch from the top. Do not pack it tightly — the rice needs room to expand as it cooks.
Arrange in the pot
Place the stuffed zucchini snugly in a wide, heavy-bottomed pot, cut-side up or slightly angled so they stay in place.
Add the tomato broth
Pour the tomato sauce (or tomato paste mixed with hot water) over the zucchini until they’re almost fully submerged. Season lightly with salt and pepper.
Cook low and slow
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45–60 minutes, until the zucchini is tender and the rice is fully cooked. Check once or twice to make sure there’s enough liquid — add a splash of hot water if needed.
Rest before serving
Turn off the heat and let the pot sit for 10 minutes before serving so everything settles.

🍽 Serving Suggestions

Serve warm, spooned with some of the tomato broth. Parsley and lemon are optional — not traditional in every household, but fine if you like a little brightness. This is usually eaten as-is, but it pairs well with plain yogurt on the side or warm pita if you want to stretch the meal.

Storage + Leftovers

Keeps well in the fridge for up to 3 days
Reheats beautifully on the stovetop with a splash of water
Like most stuffed vegetables, the flavors deepen overnight

Kousa Mashi is the kind of food that reminds me how much care lives in everyday cooking. It’s not flashy. It doesn’t rush. It just shows up, does its job well, and feeds people in a way that lasts. These are the recipes that shape how we cook — and how we remember home.