I have a confession to make, I make delicious food but not pretty food. It’s part of why I don’t often photograph my own food. It just isn’t pretty and gorgeous. I’m missing any sort of artistic eye. So the picture below is terrible. It doesn’t look good. But it tastes amazing! This one took some creativity to work with what I had on hand and merge the limitations with an old family recipe. Add in a happy mistake and VOILA!
My mom makes amazing koosa. I was craving some badly but the zucchini at the store was sad looking. Way too small and narrow to core and stuff. I also don’t do well with rice. So I came up with my own creation – koosa boats!
Approx 6 small zucchini (or 3-4 larger ones)
1 pound ground lamb
2 Tbsp All Spice
3/4 cup dry quinoa
28 oz can of diced tomatoes
Small can of tomato sauce
Cook quinoa in your rice maker. Use less water than normal (this was my happy mistake), using a 1:1 ratio of water:quinoa.
While quinoa is cooking, cut the end off of your zucchini. Then using either a spoon or butter knife remove the insides of the zucchini and set aside.
Once the quinoa is cooked and cooled, mix together the allspice, quinoa and lamb
Arrange zucchini in a baking dish. Fill with the lamb mixture. Cover with the tomatoes and sauce.
Cook at 375 for around 45 minutes.
EXTRA BONUS RECIPE!
It’s your lucky day – today you get an extra recipe 🙂 Remember I told you to set aside the insides of the zucchini? Here is a great way to use them!
1 onion, chopped
1-2 Tbsp Olive Oil
Brown your onions in olive oil. Once they are starting to brown, add zucchini insides and cover with water.
Simmer for 20 minutes.
Drain the water from the mixture and return to heat. Add 2 whisked eggs and heat until the eggs are cooked. Serve with your koosa boats above.