Vegan Stuffed Zucchini And Tomatoes

• 7 tomatoes, or more to taste
• 4 Ronde de Nice zucchini
• 2 cups uncooked glutinous white rice
• 2 onions, minced
• 3 carrots, diced
• 6 tablespoons extra-virgin olive oil, divided
• 4 mushrooms, diced
• 1 bunch parsley, minced
• 3 tablespoons dried mint
• 1 tablespoon lemon juice, or to taste
• 1 1/2 teaspoons ground cinnamon
• salt and ground black pepper to taste
• toothpicks
• 1/2 cup warm water, or as needed
• 2 tablespoons tomato paste
• 1/2 teaspoon white sugar

1. Preheat oven to 275 degrees F (135 degrees C).
2. Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
3. Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
4. Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
5. Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
6. Bake in the preheated oven until the rice is tender, about 1 1/2 hours.

tomatoes, ronde, white rice, onions, carrots, extravirgin olive oil, mushrooms, parsley, mint, lemon juice, ground cinnamon, salt, toothpicks, warm water, tomato paste, white sugar

Taken from www.allrecipes.com/recipe/258585/vegan-stuffed-zucchini-and-tomatoes/ (may not work)