Ingredients:
- 8 medium tomatoes
- 1/2 pound bulk Italian sausage
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 cup chopped zucchini
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups cooked long grain rice
- 3/4 cup shredded provolone or part-skim mozzarella cheese
- 6 tablespoons shredded Parmesan cheese, divided
- 3 tablespoons chopped fresh parsley
Directions:
- Cut a thin slice off the top of each tomato.
- Leaving a 1/2-inch thick shell, scoop out the pulp; chop pulp and set aside.
- Invert the tomatoes onto paper towels to drain.
- Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain.
- Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper.
- Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
- Place in an ungreased 13-inch by 9-inch baking dish.
- Sprinkle remaining Parmesan on top.
- Cover and bake at 350° for 20 minutes.
- Uncover and bake 15 minutes more or until the tomatoes are heated through.
