Sauteed or Oven Roasted Cousa

Sauteed or Oven Roasted Cousa

I had never heard of cousa (sometimes also spelled kousa or called white zucchini) until I saw it at my local farmer's market several years ago. Intrigued by its light green skin and eggplant-like shape, I asked what it was. “Cousa. It's a Mediterranean Zucchini,” one of the associates replied.

“Stuff it with some lamb and rice and, oh, it's wonderful,” added in another patron of the market.

I picked up about a pound of cousa that day. Every summer since, I look forward to the annual crop as this is not an item stocked by my local supermarket and is a nice deviation from the zucchini traditionally available at the same time.

Cousa from my local farmer's market

According to Allendale Farm in Boston, MA, cousa is a light colored squash in the summer squash family. It can be used just like zucchini and the taste is similar. Originally from the Middle East, it can be found in a lot of Lebanese and Syrian recipes. While I have yet to stuff cousa with lamb and rice or use it as a substitute for “traditional” zucchini in zucchini bread, I enjoy either sauteeing or oven roasting cousa and serving with chickpeas and rice.

Sauteed Cousa

3 – 4 cups cousa washed and diced

1 – 2 tablespoons canola oil

2 tsp onion powder

2 tsp garlic powder

Heat the oil in large skillet over medium-high heat.

Add cousa, onion powder, garlic powder, stir once, cover and cook.

After 8 – 10 minutes, stir.

Cover and repeat step 2 until cousa has cooked down and browned slightly.

Serve or cool and store in airtight container in refrigerator for up to 2 weeks.

Oven Roasted Cousa

3 – 4 cups cousa washed and diced

1/2 cup olive oil or canola oil

2 tsp onion powder

2 tsp garlic powder

1. Place oven rack on middle rung. Preheat oven to broiler setting.

2. In a large bowl, combine cousa, oil, onion powder and garlic powder.

3. Line a large cookie sheet with aluminum foil, tucking in ends.

4. Place cousa on cookie sheet, close together but no higher than one layer deep.

5. Place cousa in oven on middle rack. Cook for 7 – 13 minutes or until largest pieces are easily split with fork. Serve or cool and store in airtight container in refrigerator for up to 2 weeks.

6. Repeat steps 4 and 5 as many times as needed 

Oven Roasted Cousa ready to serve or store