If you want to make the perfect lunch, then be sure to try making tomatoes baked with rice and vegetables. Stuffed tomatoes are a summer classic full of vitamins. The dish is very juicy and does not lose its taste even when cold.
It is necessary
- - 8 large ripe tomatoes;
- - 1 zucchini;
- - 100 g of rice;
- - 50 g of basil;
- - 50 g of parsley;
- - salt and allspice;
- - oregano powder.
Instructions
Step 1
Rinse the rice and set aside the flood water. Wash the tomatoes. Cut off the top - it will later become the "hat". You need to cut off no more than 1.5 cm. Remove the inner pulp and put it in a bowl - it will be needed to pour the minced meat. When removing the pulp, you should form a hole for the rice and vegetable mixture.
Step 2
Rinse and peel the zucchini. Chop the vegetable into cubes. Place a frying pan with a couple of tablespoons of olive oil on the fire. Add zucchini cubes there. Fry until the liquid evaporates. To speed up the process, turn on the highest heat possible.
Chop the basil and parsley.
Step 3
Drain excess water from the rice and rinse again. Transfer to it the stewed zucchini, chopped greens, pulp and juice extracted from the tomato. If the pieces of pulp are too large, cut them open first. Salt the whole mixture, season with pepper and oregano. Stir. The rice should be evenly distributed among the vegetables.
Step 4
Coat a baking sheet with high sides or a baking bowl with vegetable oil. Fold the tomatoes into it. Fill each tomato with minced rice and vegetables. It is not worth compacting the minced meat, as the rice will increase in size during cooking. Cover the tomatoes with the top cut previously. Add a little salt on top again and sprinkle with oil. Bake for about 1 hour at 200 ° C
