Vegan Stuffed Zucchini and Tomatoes Recipe

  • 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.