Skip to content

Vegetarian, Maghreb and Middle East

Kousa bil bayd with bread, Lebanese zucchini and eggs

Kousa bil bayd is a Syrian and Lebanese dish of sautéed zucchini and onion bound with eggs and flavored with mint. It serves 4, takes 30 minutes, costs about €1.50 per person, and needs no cooking skills. The key is browning the zucchini well before adding the eggs, so they don't release water and dilute the dish.

Tonight it's quick and full of flavor, zucchini sautéed with onion and mint, bound with eggs, a classic from Syria and Lebanon.

Kousa bil bayd with bread, Lebanese zucchini and eggs
Total time
30 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Kousa bil bayd plays on the contrast between soft, golden browned zucchini and eggs that are just set, still a little creamy. Fresh and dried mint work together, one brings immediate brightness, the other a deeper flavor that builds while everything cooks. It's a simple dish, but one with real character, nothing like a plain vegetable omelet.

This is the kind of dinner you throw together on a weeknight when the fridge has zucchini and eggs and nothing else planned. Kids tend to like it because the flavor stays mild, and it's fun to eat by scooping it up with bread. It also works well for a quick weekend lunch, whether at noon or in the evening.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 800 g
  • Onions 2
  • Garlic 2 cloves
  • Fresh mint 1 bunch

Dairy

  • Eggs 6

Pantry

  • Dried mintoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Bread 1

Allergens Gluten, Eggs

The step by step recipe

  1. Cut the zucchini into small cubes and thinly slice the onions.

    Leave the skin on the zucchini, it adds color and helps the cubes hold together while cooking.

  2. Cook the onions in the oil for ten minutes over medium heat, until soft. 10 min

    Really soft onions before the zucchini go in are the base of the flavor.

  3. Add the zucchini and garlic, raise the heat, and let them brown, stirring from time to time. 12 min

    Don't cover the pan, the steam would make everything soggy.

  4. Add the dried mint, salt, and pepper, then pour in the beaten eggs and stir gently over low heat. 4 min

    Take the pan off the heat while the eggs are still a bit runny, they'll finish cooking in the residual heat.

  5. Sprinkle with chopped fresh mint and serve right away with bread.

    A drizzle of raw olive oil at the last moment adds a fruity note.

Our tips to get it right

  • Cut the zucchini into even, smallish cubes, they'll brown faster and more evenly.
  • Beat the eggs with a fork just before pouring them in, not too far ahead, so they keep a soft texture once cooked.
  • Use a wide skillet rather than a saucepan, so the zucchini has room to brown instead of steaming in its own moisture.

The variations

  • Swap the dried mint for cumin for a different, slightly warmer flavor.
  • Add a pinch of Aleppo pepper if you like a little heat.
  • For kids, cut back on the fresh mint and serve with warm bread torn into small pieces.

What to serve it with

  • Flatbread or crusty bread
  • Plain yogurt on the side
  • Tomato and cucumber salad

Storage

Kousa bil bayd keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since cooked eggs turn rubbery once thawed. Reheat gently in a skillet over low heat rather than in the microwave, to keep the eggs from becoming tough.

Questions about this dish

Can you use a different vegetable instead of zucchini?

Yes, diced eggplant works well with the same cooking method. Avoid very watery vegetables like tomatoes, which would make the dish soggy.

Can you prep the zucchini ahead of time?

You can cube and brown the zucchini and onions a few hours in advance. Add the eggs only right before serving, so they stay soft.

Do you really need both fresh and dried mint?

Fresh mint adds brightness and a bit of crunch at the end, while dried mint infuses its flavor during cooking. If you only have one, just use what you have, the dish still works.

How do you know when the eggs are done?

Pull the pan off the heat while the eggs still look slightly glossy and a bit soft in the center. The residual heat finishes cooking them without drying them out.

How long does it take to make a kousa bil bayd, Lebanese style zucchini with eggs, served with bread?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a kousa bil bayd, Lebanese style zucchini with eggs, served with bread?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kousa bil bayd, Lebanese style zucchini with eggs, served with bread cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Recipes with zucchini

See all