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My aunt Miriam in Israel makes mahshi cousa (stuffed zucchini) using giant zucchinis cut into 4 inch sections. She serves them as a first course on Shabbat dinner. My father makes them as well, though he uses smaller zucchini's cut into about 2 inch sections and cored all the way through. He cooks them standing up (cut side down) as does my aunt, rather than on the side as with this recipe. There are also variations on the spices - consider adding cumin to the mixture, or sugar to the sauce. Mahshi can also be made using eggplant - start with very small eggplants, cored and prepared according to this recipe. If serving as an entree, then the number of servings is closer to eight (assuming 1 and 1/2 per person) than if serving as a first course.

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