serves
6
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 6 large tomatoes
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 1 small brown onion, finely diced
- 2 garlic cloves, peeled and roughly chopped
- 100 g lamb mince
- 1 small zucchini, grated
- 7 tbsp uncooked koshihikari (sushi) rice
- 2 tbsp roughly chopped parsley
- 2 tbsp roughly chopped mint
- 2 tbsp roughly chopped oregano
- salt and pepper, to season
Resting time: 10 minutes
Instructions
- Preheat a fan-forced oven to 180˚C. Cut the top off the tomatoes and use a spoon to hollow them out. Roughly chop the pulp. Reserve both the pulp and the lids.
- Heat a frying pan over medium heat and add the oil. Fry the onion and garlic for about 1 minute, then add the mince and fry until the mince is browned. Add the zucchini, reserved tomato pulp, rice and 125 ml (½ cup) water. Bring to a simmer and simmer for just 1 minute, then stir through the chopped herbs, season with salt and pepper and remove from the heat.
- Place the tomatoes in a baking dish or frying pan that fits them snugly. Divide the mixture between the tomatoes and place the lids on top. Drizzle with olive oil and bake for 35 minutes. Allow to stand for at least 10 minutes before serving.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
