Stuffed Tomatoes

• 6 large ripe, firm tomatoes
• 8 oz. mild Italian sausage, casing removed
• 3/4 c. chopped onion
• 2 cloves garlic, minced
• 2/3 c. diced zucchini
• 2 Tbsp. chopped fresh basil or 1 tsp. dried basil
• 1 Tbsp. red wine vinegar
• 1 Tbsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. cooked rice
• 1/2 c. shredded Provolone cheese
• 6 Tbsp. grated Parmesan cheese, divided

1. Preheat oven to 350u0b0.
2. Slice tops off tomatoes and discard. Using small knife, remove center pulp from tomatoes, leaving shells intact.
3. Discard seeds, chop pulp and reserve.
4. Invert tomato shells onto paper toweling to drain.
5. Cook sausage, onion and garlic until sausage is browned and crumbly.
6. Drain off excess fat.
7. Stir in reserved tomato pulp, zucchini, basil, vinegar, oregano, salt and pepper.
8. Simmer, uncovered, 10 minutes.
9. Remove from heat.
10. Stir in rice, Provolone and 4 tablespoons Parmesan. Place tomatoes in 2-quart (10 x 13-inch) rectangular baking dish. Spoon filling into shells, mounding on top.
11. Sprinkle with remaining 2 tablespoons Parmesan cheese.
12. Bake 25 to 30 minutes or until bubbly and hot.
13. Serve immediately.

tomatoes, italian sausage, onion, garlic, zucchini, fresh basil, red wine vinegar, oregano, salt, pepper, rice, provolone cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=942005 (may not work)