GREEK STUFFED TOMATOES

Directions :

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

Nutrition Facts:

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