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Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, the Balkans and the Ottoman cuisine, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven.
This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes.
The squash blossoms are frequently stuffed and cooked in some Southeast European and Middle Eastern cuisines. The dish is called Kolokythoanthoi in Greek and Kabak çiçeği dolması [] in Turkish language and such dishes belong to a family of stuffed vegetable dishes, dolma, in the cuisine of the former Ottoman Empire.
Stuffed zucchini is found in many cuisines. As an example, in Lebanon, zucchini can be used to create Kousa Mahshi, which translates to "stuffed zucchini" in Arabic. The dish is made by coring the squash and then stuffing it with rice and spiced ground beef. Vegetables and other protein substitutes such as lamb may also be used.
Stuffed squash – consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. Ghapama – an Armenian stuffed pumpkin dish that often prepared during the Christmas season, it is typically stuffed with rice and dried fruits. [9]
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza.
Cucurbita galeottii (ch'ako') is a wild form of squash with round or pear-shaped fruits similar to small bottle gourds, with a green skin and white/yellow stripes. Ch'ako is found along lowland roadsides of southern Mexico.
The fruit of the Kamokamo is treated as a summer squash and is usually picked when immature. It is prepared in a similar fashion to zucchini, boiled, steamed, roasted, fried and stuffed, with the most common way of preparing them is grating and adding to batter to make fritters. The flowers can also be stuffed and fried. [5]