To make preparing this dish a snap, use the grating blade on a food processor to prep the vegetables for the stuffing.


  • 10 large tomatoes
  • 2 zucchini, grated
  • 1 onion, grated
  • 1 potato, grated
  • 1/4 cup short-grain brown rice
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons finely chopped mint
  • 1 tablespoon finely chopped oregano
  • 3 garlic cloves, minced
  • 1/2 cup olive oil, divided
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup plain low-fat Greek yogurt

Directions :

  1. Heat oven to 400°F. Use a serrated knife to slice 1/4 inch from top of each tomato; set aside. Using spoon, scoop out tomato flesh, and coarsely chop. Transfer to a large bowl. Arrange tomatoes in a large baking dish.
  2. To the large bowl with tomato flesh, stir in zucchini, onion, potato, rice, parsley, mint, oregano, and garlic. Add 1/4 cup oil, lemon juice, salt, and pepper, and mix thoroughly.
  3. Divide filling among all tomatoes, place tops on them, and drizzle with remaining 1/4 cup oil. Pour 1 cup water into the baking dish and bake 20 minutes.
  4. Reduce oven temperature to 325°F. Cover dish with foil, and continue baking until rice is cooked through, about 1 hour, adding more water if the baking dish dries out.
  5. Remove from oven. Remove foil, and let tomatoes sit 10 minutes. Dollop with yogurt before serving.

Nutrition Facts :

PER SERVING 225 calories, 12 g fat (2 g saturated fat), 6 g protein, 215 mg sodium, 26 g carbohydrates, 4 g fiber, 7 g sugars (0 g added sugars), 0 mg cholesterol

See also  Cowboy Meatloaf And Potato Casserole