Appears in Cook's Illustrated July/August 2022
Zucchini stuffed with spiced lamb and rice and braised in cinnamon-accented tomato sauce is a Lebanese favorite that transcends its simple ingredients.
This refreshing salad is a terrific way to use the squash cores and trimmings from our Kousa Mihshi (Lebanese Stuffed Squash) recipe, but it can also be made separately. Sautéing the zucchini briefly softened its texture and made a pleasing...