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Shared by Nina Dahan

Zucchini Mahshi (Stuffed Zucchini with Beef and Rice)

Yield: 4 to 6 servingsTime: 2 h

Zucchini Mahshi (Stuffed Zucchini with Beef and Rice)

Yield: 4 to 6 servingsTime: 2 h

Family Journey

New York City


  • 8 to 10 zucchini
  • 1 tablespoon neutral oil

For the stuffing

  • 1 pound ground beef
  • ¾ cup arborio rice
  • 1 tablespoon allspice
  • 1 teaspoon salt

For the sauce

  • ½ cup lemon juice
  • ¼ cup pomegranate molasses
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar 
  • 1 ½  tablespoon salt 
  • Water
SidesShabbatMeat Middle East


  • Step 1

    Shape the zucchini: Remove the stems, and peel the zucchini in a striped pattern. Using an apple corer, core out the center cavity of each zucchini, leaving about ½ an inch of zucchini meat on the edges.

  • Step 2

    Make the filling: Place the beef, rice, allspice and salt into a bowl. Mix well until combined.

  • Step 3

    Stuff the cavity of each zucchini with enough meat to fill it up with ¼ of an inch space on each side (the filling will expand as it cooks).

  • Step 4

    Make the sauce: Combine the lemon juice, pomegranate molasses, tomato paste, sugar and salt into a bowl, mix well.

  • Step 5

    Place 1 tablespoon of oil into a wide pot over medium heat. Once the oil is hot, place the stuffed zucchini into the oil and sear on all sides until golden brown, about 3 minutes per side.

  • Step 6

    Pour the sauce over the zucchini. Add enough water to cover the zucchini about ¾ up the way. Place a lid on the pot and cook over medium to medium low heat or on a simmer for about 40 minutes or until the meat and rice is cooked through and the sauce reduces and thickens.

  • Step 7

    Serve hot.