In this guide, you’ll find a step-by-step tutorial on how to core Kousa to make delicious stuffed zucchini squash. Use different fillings to stuff the Kousa with: like the tangy Yalanji filling, or meaty rice stuffing.

Why Stuff Zucchini?

Zucchini (or Kousa) is a great vegetable to be stuffed with a delicious filling. The smaller ones (known as grey squash or Mexican squash) work best for making epic Arabic dishes, like Kousa Mahshi. After coring out the pulp/flesh, you’re left with a thin soft layer of zucchini to stuff.

There are many variations to the dish; some of which are stuffed with a meaty rice filling, while others are made vegetarian/vegan with a tangy stuffing (aka Yalanji). Stewed in different sauces/broths, for a variety of irresistible flavours.

What You’ll Need

Small Zucchini: Known as Mexican Squash, Grey Squash, White Zucchini. Make sure the size of each zucchini is smaller than the length of your corer blade.

Kitchen knife: Use a paring knife to snip off the ends of the zucchini.

Corer: Traditional Kousa corer are thin and long. While there are other options to speed up the coring process, it’s the most guaranteed method not to fail. I personally use a multi-use corer, with a wider blade that has serrated edges. It works great to core out multiple vegetables. Another option to use is an apple corer (same size as the mouth-opening of the zucchini).

Preparing The Kousa

Wash and pat dry each zucchini with a clean cloth. Cut off the top and bottom using a knife, only removing the inedible parts. Measure the length of the corer blade next to the zucchini using your thumb to know how far to go in when coring.

How To Core Kousa?

Hold the zucchini with the palm facing upwards. With your dominant hand, gently stab the top, as close to the skin as possible. Only go in a little, then remove the corer and repeat around the circle. Carefully push down deeper toward the end, and rotate both hands in opposite direction to meet the other side of the pulp. It should come out easily.

Repeat a few times until the majority of pulp is removed. Scrape off using the side of the corer blade to clean the insides of the zucchini, removing extra pulp along the way. Do the same for the rest of the zucchini.

Stuffing The Zucchini

Depending on the type of filling you choose to stuff the Kousa with, either sprinkle the rice mixture (if Yalanji filling), or push down the meaty rice mixture from the top, without over-stuffing it. Tap the bottom of the zucchini to fill in the gaps. In either way, make sure to leave enough space at the top (about 1/2 inch) to allow the rice to expand when cooked. Continue stuffing the rest of the zucchini.

Video Tutorial

Watch the step-by-step video tutorial in this short video:

What To Stuff Zucchini With?

Traditional Kousa Mahshi is made with 3 popular fillings:

1. The tomato-based stuffed zucchini (known as Kousa Mahshi, or Kousa Bandoura).
2. The yoghurt-based (Sheikh el Makhshi).
3. The one with the the meaty grape leaves (Kousa w Warak).

My all-time favourite, however, is stuffing the Kousa with a tangy Yalanji filling (naturally-vegan). I’m working on the recipes for the remaining dishes too, so stay tuned!

Hope you found this tutorial helpful to assist you in coring and stuffing zucchinis. If you end up trying this recipe to make any type of Kousa Mahshi (regardless of the filling you choose), don’t forget to snap a photo and share it with me @thePlantBasedArab on Instagram, so we can share your remake!

Drop a comment below for any questions you may have, or to rate this recipe with ⭐️⭐️⭐️⭐️⭐️.

How To Core Kousa (Zucchini)

Recipe by Waseem HijaziCuisine: Arabic, Middle EasternDifficulty: Intermediate

Servings

10

zucchinis

Prep time

1

hour 

Learn how to core Kousa to make delicious stuffed zucchini squash. Use different fillings to stuff the Kousa with: like the tangy Yalanji filling, or meaty rice stuffing.

What you’ll need

• 10 small zucchinis (grey squash / Mexican squash)

• Zucchini corer

• Kitchen knife

Instructions

• Wash and pat dry each zucchini with a clean cloth. Cut off the top and bottom using a knife, only removing the inedible parts.
• Measure the length of the corer blade next to the zucchini using your thumb to know how far to go in when coring. Make sure the blade on the corer is larger than the length of the zucchini you’re using.
• Hold the zucchini with the palm facing upwards. With your dominant hand, gently stab the top, as close to the skin as possible. Only go in a little, then remove the corer and repeat around the circle. Carefully push down deeper toward the end, and rotate both hands in opposite direction to meet the other side of the pulp. It should come out easily.
• Scrape off using the side of the corer blade to clean the insides of the zucchini, removing extra pulp along the way. Repeat for all zucchini.
• Sprinkle the rice filling into the zucchini, without overstuffing it. Tap the bottom to fill in the gaps. Leave some space at the top (about 1/2 inch) to allow the rice to expand when cooked.

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