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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania Ingredients:
8 medium tomatoes |
1/2 pound johnsonville® mild ground italian sausage |
3/4 cup chopped onion |
2 garlic cloves, minced |
1 cup chopped zucchini |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
1 tablespoon red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups cooked long grain rice |
3/4 cup shredded provolone or part-skim mozzarella cheese |
6 tablespoons shredded parmesan cheese, divided |
3 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. 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.
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