How to Make Stuffed Zucchini and Veggies in Tomato Sauce ~ Vegan

  • on May 10, 2018
Vegan Stuffed Veggies in Tomato Sauce

Vegan Stuffed Veggies in Fragrant Tomato Sauce

Vegan stuffed koussa

The Delight of Lebanese Stuffed Foods

You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only ones.

Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of our Stuffed Grape Leaves, and our Stuffed Cabbage Rolls.

And they are all yummy!

This dish today is culturally known us Mehshi Qate’h, which translation is mainly an indicative insinuation of meatless dish for Lent.

In a clearer way, it pretty much nicknames the culinary preparation of various vegetables stuffed with Vegan filling.


The Recipe

Vegan Stuffed Veggies in Tomato Sauce2Basically and traditionally, it is composed of Zucchinis, Eggplants and Green Pepper, in their smallest sizes. The stuffing is a mixture of rice, tomato, onion, and parsley, seasoned with dry mint, white pepper, salt & pepper, and fragrantly enhanced with lemon juice and olive oil.

A delicate preparation, it requires a degree of caution to maintain the veggies in good shape throughout the cooking. The outcome is a super delicious dish full of nutrients.

I might be bias in this since I love dishes cooked in tomato sauce. I find them delightful, specially this Vegan Stuffed Veggie that combines two of my so loved dishes: Stuffed Zucchini and Stuffed Eggplants.

VeganFor this culinary preparation, you are going to need a kitchen hollower tool in order to remove the internal parts of the veggies.

If you don’t have any yet, you might want to check one of these global online mega-stores or a Lebanese or Mediterranean ethnic store in your area. It is worth the trouble and the little investment. Trust me!


Stuffed Zucchini and Veggies in Tomato Sauce

Course Main Dish
Cuisine Lebanese
Keyword Eggplant, Fresh Parsley, Green Pepper, Ground Beef, Healthy Vegetarian Recipes, Onion, Stuffed Vegetables Recipe, Stuffed Zucchini, Tomato Sauce, Vegan, Zucchini
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 5 people


  • 1 Kg Green Zucchini very small; halved
  • 1 Kg Eggplant very small; halved
  • 2 Green Pepper small, halved

For the Stuffing

  • 1/2 cup Rice
  • 2 Onions (medium)
  • 400 gr Tomatoes in Can cut small
  • 1 bunch Fresh Parsley
  • 1/2 tsp Dry Mint
  • 1/2 tsp White Pepper
  • 1/2 tsp Salt
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Olive Oil extra virgin

For The Tomato Sauce

  • 200 gr Tomato Sauce
  • 1 tbsp Olive Oil extra virgin


Preparing the Stuffed Vegetables

  1. Mix well all the stuffing ingredients.

    Stuff 3/4 of each vegetable with the mixture.

    Arrange them in a deep stew pan.

Cooking The Veggies

  1. In a small bowl, pour the liquid that remained from the mixture through a sieve.

    Mix it with the tomato sauce and pour it all over the stuffed veggie to saturation.

    Add water if necessary.

  2. Place the casserole over high heat, with a heavy plate over the vegetables to hold them still.

    NOTE: I usually use a dessert or salad plate and hold it still with a half cup of cold water on its top center.

    Bring to a boil then lower the heat and leave it to simmer for 1h.

    Serve Hot.


  1. If you are receiving guests, remove carefully each veggie and place it one by one on a deep serving plate, preferably a glass one. Use your creativity to arrange them in an appealing way.

    For instance, have the stuffed green peppers on both sides of the plate, the eggplants in the center and the zucchini surrounding these. 


Share the Love! It is always appreciated 🙂


Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Don't Miss! random posts ..