Ingredients
8 medium tomatoes1/2 pound bulk Italian sausage3/4 cup chopped onion2 garlic cloves, minced1 cup chopped zucchini2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1 tablespoon red wine vinegar1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups cooked long grain rice3/4 cup shredded provolone or part-skim mozzarella cheese6 tablespoons shredded Parmesan cheese, divided3 tablespoons chopped fresh parsley
Preparation
Cut a thin slice off the top of each tomato. Leaving a 1/2-in. 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-in. x 9-in. 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.
