Looking for an easy zucchini side dish made with just a few simple ingredients? In Lebanon, we prepare zucchini in many delicious ways, and this Lebanese stewed zucchini with tomatoes (Kousa w Banadoura) is one of the simplest. Tender zucchini is gently sautéed and simmered with juicy tomatoes, allowing the fresh flavors of the vegetables to shine through. This quick and comforting Lebanese vegetable dish is perfect for busy days when you want something wholesome and flavorful without spending hours in the kitchen. Serve it warm or at room temperature with fresh pita bread for a simple, satisfying meal.
Nostalgic Memories of Zucchini Harvests and Lebanese Home Cooking
My aunt and her husband owned a farm in South Lebanon, and during my teenage years, we would visit them during school holidays. Some of my fondest memories are of those visits, especially the simple pleasure of wandering through the garden to pick fresh zucchini straight from the vine. There was something truly enchanting about the experience: the farm’s distinctive, earthy aroma, the excitement of discovering perfectly tender zucchini nestled beneath a lush canopy of leaves, and, above all, the joy of returning home with our freshly harvested bounty, eager to transform it into delicious Lebanese dishes. My aunt and mom would prepare koussa bil banadoura (zucchini stewed with tomatoes), koussa mahshi (stuffed zucchini), koussa w bayd (zucchini with eggs), and so much more. It was, without a doubt, a day devoted entirely to zucchini—a celebration of the land’s generosity, the pleasures of home cooking, and the cherished food memories that have stayed with me over the years.
Frequently Asked Questions: Lebanese Stewed Zucchini & Tomatoes
Can I use regular green zucchini instead of Lebanese grey zucchini?
Yes. While authentic Lebanese grey zucchini (koussa) has a slightly sweeter taste and firmer texture that holds up well during simmering, regular green zucchini or yellow squash will work perfectly as a substitute.
Do I need to peel the tomatoes for this stew?
No peeling is required! Simmering the diced tomatoes low and slow allows the skins to soften completely, melting them into a rich, rustic sauce. However, if you prefer a perfectly smooth sauce, you may peel them before dicing.
Can I make this dish ahead of time?
Absolutely. This stew tastes even better the next day as the zucchini continues to absorb the rich flavors of the onions, and tomato juices. It stores beautifully in an airtight container in the refrigerator for up to 4 days.
How should I serve Lebanese Stewed Zucchini?
This dish is traditionally served warm or at room temperature with plenty of fresh pita bread for scooping. It also makes an excellent side dish alongside grilled meats, vermicelli rice, or a crisp green salad.
Can I add garlic to Koussa w Banadoura?
Yes, garlic makes a wonderful addition! While this minimalist version relies on the sweetness of the red onions, you can easily sauté 3 to 4 minced garlic cloves right along with the onions to add a deeper, savory aroma to the tomato sauce.
Can I use olive oil instead of canola oil?
Absolutely. Olive oil is highly traditional in Lebanese cooking. If you prefer its distinct flavor, you can substitute the canola oil entirely or finish the stew with a generous drizzle of high-quality extra virgin olive oil just before serving to elevate the dish.
More Authentic Lebanese Zucchini Recipes to Try
- Authentic Kousa Ablama Bil Laban (Meat-Stuffed Zucchini in Yogurt)
- Stuffed Zucchini and Grape Leaves (Kousa wa Warak Inab)
- Authentic Lebanese Kousa Ablama (Meat Stuffed Zucchini)
- Authentic Kousa Mahshi (Lebanese Stuffed Zucchini & Eggplant)
- Kousa Bil Laban (Lebanese Stuffed Zucchini in Yogurt)
- Zucchini Scrambled Eggs (Kousa Wbeid)
- Lebanese Zucchini Fritters
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Lebanese Stewed Zucchini and Tomatoes (Kousa w Banadoura)
Description
Ingredients
- 1 kg 2 lb. 4 oz. Lebanese zucchini (grey zucchini), baby sized
- 1 large red onion finely chopped
- 6 medium tomatoes diced (no peeling required)
- 4 tablespoons canola oil
- A dash of freshly grated black pepper
- A dash of chili flakes
- Salt to taste
Instructions
- Place a pot over medium heat, add the oil and chopped onion, and sauté until the onion becomes soft and translucent.
- Add the zucchini and chili flakes, stirring gently for about one minute to allow the flavors to meld.
- Reduce the heat to low, cover the pot, and let the zucchini simmer for 7 minutes.
- Stir every 2 minutes to prevent the zucchini from sticking to the bottom of the pot and scorching.
- Add the diced tomatoes, salt, and black pepper. Cover and continue simmering over low heat for approximately 15 minutes, or until the zucchini is tender and the tomatoes have broken down into a flavorful sauce. Serve warm with pita bread.
