Stuffed zucchini in yogurt sauce (Syrian koosa bil laben)

In our home, there’s a tradition I hope you’ll always remember. On the very first Iftar of Ramadan, we always make something with a white sauce. It might be creamy béchamel or a warm yogurt sauce, but the meaning is the same. As we stir the pot, we quietly pray that the month begins “white” and stays that way, full of peace, ease, and blessings for all 30 days.

This stuffed zucchini in yogurt sauce is one of those dishes. It’s comforting, familiar, and full of love, the kind that gathers everyone around the table and reminds us what this month is really about. 

Ingredients:

• 8–10 medium zucchinis
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• ½ teaspoon salt
• 500g plant-based minced meat (or minced beef)
• Salt
• Black pepper
• 1 teaspoon 7 mixed spices
• 4 cups plain whole yogurt
• 2 tablespoons cornstarch
• 4 cloves garlic, crushed
• ½ teaspoon salt (or to taste)
• 2 tablespoons pine nuts, toasted

Instructions:

Step1: prepare the zucchini

1. Wash and dry the zucchinis.
2. Cut off the stalks and trim the dried tips at the other end (don’t remove too much skin).
3. Carefully hollow each zucchini from the stalk end using a zucchini corer.
4. • Insert the corer about ¾ of the way down.
   • Twist and pull out the inside flesh.
   • Repeat until you have a nice hollow cavity.
   • Be careful not to pierce the bottom or sides.

Step 2: make the stuffing

1. Heat olive oil in a pan over medium heat.
2. Add chopped onion and salt. Cook about 10 minutes until soft.
3. Add mined plant-based or beef and spices.
4. Stir well, breaking up the meat.
5. Cook for about 10 minutes, until fully cooked.

Step 3: stuff the zucchini

1. Using your hands or a small spoon, fill each zucchini with the cooked beef mixture.
2. Stuff them all the way to the top.
3. Set aside.

Step 4: lightly fry the stuffed zucchini

1. Heat a thin layer of oil (about 3–4 tablespoons) in a large deep pan over medium heat.
2. Add the stuffed zucchinis in a single layer (work in batches if needed).
3. Lightly fry, turning gently, for about 5–7 minutes until they are slightly softened and lightly golden on the outside, they should not be fully cooked.
4. Transfer to a plate lined with paper towels to drain and cool slightly.

Step 5: make the yogurt sauce

1. In a large heavy pot, gently warm the yogurt over medium heat.
2. In a small bowl, mix the cornstarch with a cup of water until smooth.
3. Add crushed garlic and salt to this mixture.
4. Slowly whisk the cornstarch mixture into the warm yogurt.
5. Keep whisking constantly so the yogurt doesn’t curdle.
6. Bring to a gentle boil, then reduce the heat to low.

Step6: cook everything together:

1. Carefully add the stuffed zucchinis into the yogurt sauce.
2. Simmer gently for about 20 minutes.

Step 7: Serve

1. Transfer to a serving dish.
2. Sprinkle with toasted pine nuts.
3. Serve warm with rice.

Enjoy and may your month begin white and stay full of light 🤍