20-Min Stuffed Zucchini Mahshi
Tender zucchini halves stuffed with herby rice and simmered in garlicky tomato sauce. A weeknight take on Egypt's beloved mahshi—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
Ingredients
- 3 whole medium zucchini
- 1 cup cooked rice (white or brown)
- 1 can (14 oz) canned crushed tomatoes
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 3 whole garlic cloves, minced
- ½ whole lemon (juiced)
Instructions
- 1
Trim the ends off zucchini. Cut each lengthwise and use a spoon to scoop out the center, leaving a thin shell. Roughly chop the scooped flesh.
- 2
Mix the cooked rice with chopped parsley, dill, half the garlic, salt, and pepper. Stuff each zucchini boat with this mixture, packing gently.
- 3
Heat olive oil in a large skillet over medium-high. Add remaining garlic and cook for 30 seconds until fragrant.
- 4
Pour crushed tomatoes into the skillet, add the chopped zucchini flesh, and season with salt and pepper. Stir once.
- 5
Arrange stuffed zucchini boats in the sauce, nestling them among the tomato mixture. Cover and simmer for 10 minutes.
- 6
Squeeze lemon juice over the top. Taste and adjust seasoning. Serve hot with sauce spooned over each boat.
Tools you’ll need
- vegetable peeler or knife
- spoon
- 12-inch skillet with lid
- cutting board
- wooden spoon
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