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Featured in the Honolulu Star-Advertiser on August 20, 2014.
Preheat the oven to 350°F. Slice tops of tomatoes (reserve) and scoop out flesh being careful not to puncture skin; reserve in a bowl. Sprinkle the inside of each tomato with one teaspoon of sugar. Slice zucchini lengthwise and scoop out flesh. Add tomato and zucchini flesh to a food processor and pulse till you have a chunky liquid consistency. Set aside.
In a large skillet on medium high, brown beef about 6-8 minutes or until cooked through. Add olive oil, onion, and garlic. Sauté for 3-4 minutes until onions are translucent and garlic is fragrant. Add parsley, rice, half the tomato zucchini puree, tomato paste, and tomato sauce. Season with nutmeg, salt and pepper. Allow the sauce to simmer and reduce.
Drizzle olive oil in the bottom of a rectangular pan. Assemble tomatoes and zucchini in the pan, using the potato wedges to keep them upright. Stuff the vegetables about 3/4 full and top with breadcrumbs. Place a pat of butter on each stuffed vegetable. Pour the remaining puree into bottom of the pan and season vegetables with salt and pepper. Bake for about 1 hour or until the vegetables are tender. Makes 8 servings.
Approximate Nutrient Analysis per serving (not including drizzled oil or salt to taste):
550 calories, 28 g fat, 8 g saturated fat, 50 mg cholesterol, 300 mg sodium, 60 g carbohydrate, 6 g fiber, 22 g sugar, 18 g protein
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