Italian Stuffed Tomatoes

Ingredients:

• 8 medium tomatoes
• 1/2 pound bulk Italian sausage
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 cup chopped zucchini
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups cooked long grain rice
• 3/4 cup shredded provolone or part-skim mozzarella cheese
• 6 tablespoons shredded Parmesan cheese, divided
• 3 tablespoons chopped fresh parsley

Directions:

1. Cut a thin slice off the top of each tomato.
2. Leaving a 1/2-inch thick shell, scoop out the pulp; chop pulp and set aside.
3. Invert the tomatoes onto paper towels to drain.
4. Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain.
5. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper.
6. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
7. Place in an ungreased 13-inch by 9-inch baking dish.
8. Sprinkle remaining Parmesan on top.
9. Cover and bake at 350° for 20 minutes.
10. Uncover and bake 15 minutes more or until the tomatoes are heated through.