Directions:
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.34 Kcal (1002 kJ) | ||
| Calories from fat | 122.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 21% | |
|---|---|---|---|
| Cholesterol | 29.03mg | 10% | |
| Sodium | 638.55mg | 27% | |
| Potassium | 504.52mg | 11% | |
| Total Carbs | 17.56g | 6% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 13.07g | 26% | |
| Vitamin C | 30.6mg | 51% | |
| Iron | 1mg | 6% | |
| Calcium | 208.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 93.09 Kcal (390 kJ) | ||
| Calories from fat | 47.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 21% | |
|---|---|---|---|
| Cholesterol | 11.29mg | 10% | |
| Sodium | 248.36mg | 27% | |
| Potassium | 196.23mg | 11% | |
| Total Carbs | 6.83g | 6% | |
| Sugars | 1.75g | 18% | |
| Dietary Fiber | 1.05g | 11% | |
| Protein | 5.08g | 26% | |
| Vitamin C | 11.9mg | 51% | |
| Iron | 0.4mg | 6% | |
| Calcium | 81.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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