Fun with Zucchini, Part Two: Heart of the Zucchini (Lib el Koussa)

Today I’m gonna teach you what do you with the zucchini insides that you put aside in yesterday’s post.

During the World War II, people in the Lebanese countryside did their best to use everything they had when cooking and leave nothing to waste because they were running out of ingredients to make food. This is the reason why there is a large variety of vegetarian plates in Lebanese cuisine. When people used to make stuffed zucchini, they kept the removed core and found a way to cook it and make it delicious.

There are various recipes for the zucchini innards, the one I made today among them. This is a favorite of mine and I’m sure it will be one of yours when you try it 🙂

Ingredients:

• The inner part of the zucchini (about one cup and a half)
• 1 medium onion
• 3 cloves of garlic
• 1 tablespoon olive oil
• 1 tablespoon grenadine molasses
• 1 teaspoon of dried mint

Preparation:

• Chop the onion and the cloves of garlic finely
• In a small saucepan, heat the oil and fry the onion with garlic until slightly golden
• Add the zucchini and fry with the onion and garlic for 2 minutes
• Cover the casserole and on a very low heat cook for about 5 minutes
• Add now the grenadine molasses and stir well for few seconds
• Put the fire off and sprinkle the dried mint
• Put it on a plate, serve with bread (Lebanese pita is recommended) and enjoy

ET VOILA..C’EST TOUT:)