Kusa Mihshi - Stuffed Lebanese Squash / Cucuzza / Koosa

Ingredients

• 8 zucchini, ends trimmed (each approx. 6'' long, about 3 pounds)
• 12 ounces ground lamb
• 3/4 cup instant brown rice
• 1 3/4 teaspoons dried marjoram, divided
• 1 1/4 teaspoons ground cumin, divided
• 1 1/4 teaspoons dried mint, divided
• 1/4 teaspoon ground allspice, divided
• 1/4 teaspoon salt
• 1 pinch cayenne pepper

• 1 (28 ounce) can tomato sauce, preferably chunky

Directions

1. 1

   Preheat oven to 350ºF.

2. 2

   Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls.

3. 3

   Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.

4. 4

   Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil then pour over the zucchini. Cover the pan with foil.

5. 5

   Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.