To make this dish a snap, use the grating blade of 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


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

Nutritional contributions:

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

See also  Slow Cooker Stuffed Pepper Soup

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