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To make this dish a snap, use the grating blade of a food processor to prep the vegetables for the stuffing.


  • 10 large tomatoes
  • 2 zucchini, grated
  • 1 onion, grated
  • 1 potato, grated
  • 1/4 cup short grain brown rice
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons finely chopped mint
  • 1 tablespoon finely chopped oregano
  • 3 garlic cloves, minced
  • 1/2 cup olive oil, divided
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup plain low-fat Greek yogurt


  1. Heat the oven to 400°F. Use a serrated knife to slice off 1/4 inch from the top of each tomato; put aside. Using a spoon, scoop out the flesh of the tomatoes and coarsely chop them. Transfer to a large bowl. Arrange the tomatoes in a large baking dish.
  2. In the large bowl with the tomato flesh, stir in the zucchini, onion, potato, rice, parsley, mint, oregano and garlic. Add 1/4 cup oil, lemon juice, salt and pepper and mix well.
  3. Divide the filling among all the tomatoes, place on top and drizzle with the remaining 1/4 cup oil. Pour 1 cup of water into the baking dish and cook for 20 minutes.
  4. Reduce oven temperature to 325°F. Cover the dish with foil and continue cooking until the rice is cooked through, about 1 hour, adding more water if the baking dish dries out.
  5. Remove from oven. Remove the foil and let the tomatoes rest for 10 minutes. Add a spoonful of yogurt before serving.

Nutritional contributions:

PER SERVING 225 calories, 12g fat (2g saturated fat), 6g protein, 215mg sodium, 26g carbohydrates, 4g fiber, 7g sugars (0g added sugars), 0mg cholesterol

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