Koussa Ablama (Stuffed courgettes)

Here are two recipes in one: a Lebanese recipe for stuffed courgettes, plus a recipe to use up all the courgette pulp you are left with. To make it vegetarian, I substitute chopped mushrooms for ground meat, to great effect. The koussa are usually served warm, and a dollop of yogurt goes wonderfully with them. They also freeze well!

(You’ll find this recipe in my book Lebanese Homecooking.)

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