Submitted by Linda Clayton

Adapted from Lebanese Cuisine by Annisa Helou

About 3 ½ pounds small white or young green zucchini (24)

Vegetarian stuffing (below)

May add ground meat to mix (optional)

Prepare zucchini

  1. Core the zucchini- discard stem ends of zucchini, shave off bottom brown skins and dip cut tops in salt to soft for coring.
  2. Hold zucchini with hand and insert long narrow spoon or corer in top. Core zucchini so walls are 1/8th inch thick and bottom intact. Core gradually first the top half and then the second to avoid splitting the zucchini.
  3. Leave to soak in cold water while preparing stuffing

Prepare stuffing mix

¾ cup white short grain rice

2 medium red tomatoes diced ¼” cubes

½ bunch spring onions trimmed and thinly sliced

½ bunch flat leafed parsley (washed dried stems removed and finely chopped)

¼ bunch mint (leaves only chopped medium fine)

2 heaping tablespoons sumac (optional)

¼ tsp ground cinnamon

½ tsp ground allspice

¼ tsp finely ground black pepper

Salt to taste

Juice of one large lemon

Garlic and oregano to taste

May add ground meat to mix (optional)

½ cup plus 2 tbsp. extra virgin olive oil

  1. Wash rice a couple of times drain thoroughly and put in bowl.
  2. Mix all ingredients (should look like a salad, taste and adjust seasoning)


  1. Drain and rinse zucchini and stuff
  2. Arrange in casserole that will accommodate stuffed zucchini standing up.
  3. Fill water within ¾” of tops of zucchini salt to taste and cover
  4. Bring to a boil over high heat and reduce to medium and cook covered for 40 minutes
  5. Take off heat, keep covered and let cool before lifting out of pan. Lift, using hand and a spoon. Gently place on plate.
  6. Discard sauce or serve on the side

Serve at room temperature