Stuffed kousa: a strong shell and room for the rice

COOK IT AT HOME

Beef-and-Rice Stuffed Kousa in Tomato Broth

Small pale zucchini are easier to fill and serve than large watery squash. The uncooked rice needs room to expand, which is why the cavities must not be packed tightly. This home version uses a measured tomato broth and a gentle simmer to cook both the rice and the beef while preserving the squash shells.

Makes

4 servings, 2 stuffed zucchini each

Prep

40 minutes

Cook

55 minutes

Additional time

None.

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 8 small kousa zucchini, about 1.2 kg total
• 250 g ground beef
• 100 g short-grain white rice, rinsed and drained
• 1 small onion, 100 g, finely grated
• 1 tablespoon olive oil
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon fine salt, divided
• 1/2 teaspoon black pepper
• 400 g crushed tomatoes
• 750 ml water, plus up to 250 ml if needed to nearly cover
• 2 garlic cloves, crushed
• 1 tablespoon dried mint
• 2 tablespoons lemon juice

Step-by-step method

1. Trim the stem ends without cutting through the bases. Use a zucchini corer to remove the centers, leaving a shell about 6 mm thick. Rinse and drain the cavities; reserve the removed flesh for another cooked dish.
2. Mix beef, drained rice, onion, olive oil, allspice, cinnamon, 1/2 teaspoon salt and pepper in a bowl. Divide loosely between the zucchini, filling each no more than three-quarters full. Keep raw filling away from ready-to-eat foods and wash hands and equipment afterward.
3. Combine tomatoes, 750 ml water, garlic and remaining salt in a wide deep pot. Nestle the zucchini in the broth in a snug layer or two. Add only enough extra water to nearly cover them. Place a small heatproof plate on top if necessary to stop them floating.
4. Bring to a gentle simmer, cover partially and cook for 45–55 minutes. Avoid a hard boil that can split the shells. Add a little hot water if the broth reduces too far.
5. Check one zucchini: the rice should be fully tender and the filling must reach 160°F/71°C in the center on a food thermometer. Continue gently if needed. Stir mint and lemon juice into the broth and simmer for 2 more minutes. Lift out carefully and spoon broth over each serving.

Helpful tips & substitutions

• A long thin corer is more controllable than a spoon; rotate it gently rather than forcing it through the squash.
• Ground lamb can replace beef in the same amount and uses the same 160°F/71°C endpoint. Do not substitute brown rice without separately adjusting and testing its longer cooking time.

Storage & make-ahead

Refrigerate leftovers in shallow containers within 2 hours, keeping the zucchini with some broth. Use within 3–4 days. Reheat covered until the filling reaches 165°F/74°C.

How to serve it

Serve with plain yogurt and a cucumber salad. The tomato broth is part of the meal, so provide a spoon as well as a fork.