A renowned Greek classic, stuffed tomatoes with rice, makes for an exciting side dish at your next gathering, so why don’t you try it with family and friends?
Ingredients
6 large, firm tomatoes
1 small zucchini, shredded
Salt
3 tablespoons of olive oil
1 to 2 garlic cloves to taste, minced
¼ cup finely chopped fresh mint
2 tablespoons chopped fresh dill or parsley
½ cup rice
Freshly ground pepper
Preparation Instructions
With a sharp knife, cut the tops off the tomatoes, leaving them intact so that you can replace them when baked.
Using a small spoon, scoop the insides of the tomatoes, and discard the seeds.
Salt the tomato shells. Place them upside down on a rack set on a baking sheet.
Toss the shredded zucchini with a generous amount of salt and let it drain in a colander for 10 minutes.
Take handfuls of zucchini and squeeze out as much liquid as possible.
Add garlic, mint, parsley, or dill and rice to the mix.
Season with salt and pepper.
Stir in 2 tablespoons of olive oil and let it sit for 30 minutes.
Preheat the oven to 350°F.
Oil a baking dish large enough to accommodate the tomatoes.
Fill the tomatoes with stuffing and replace the caps you cut on top.
Place in the oven and bake for 45 minutes to an hour until the tomatoes are almost collapsing.
Remove from the heat and allow to cool at room temperature.
David Messiha | Staff Writer
