4 firm beefsteak tomatoes (preferably with green stems still intact)
2 green zucchini
2 tbsp butter
2 shallots, finely chopped
3 cloves of garlic, finely minced
1 tsp herbes de provence (or fresh thyme/rosemary)
1 ½ lb sausage without casing (bratwurst/garlic/herb)
2 tbsp finely chopped parsley
1 large egg
½ cup breadcrumbs
2 cups basmati rice
4 tbsp olive oil, divided
2 tbsp white wine
4 ½ cups water
Salt and pepper to taste
Directions
Preheat the oven to 400 degrees fahrenheit.
Cut the tops off the tomatoes, and set to the side. Carve out the centre of the tomato with a paring knife ensuring not to pierce through the skin. Use a spoon to scoop out as much of the flesh as possible. Chop the flesh into small chunks, and transfer to a bowl.
Split the zucchini lengthwise. Using a small spoon, gently scrape out as much flesh from the middle, to create a boat. Chop the flesh and transfer to the same bowl as the tomato chunks.
Place the tomatoes upside down on a paper towel to drain.
Warm the butter in a small saucepan and add the shallots, garlic, and herbs de provence. Saute until softened, then cool.
Add the sausage to a large bowl followed by the cooled shallots, parsley, egg, and breadcrumbs. Season with salt and pepper to taste, and mix to combine.
Add the rice to a medium bowl. Top with water, and massage the grains until the water turns cloudy. Drain, and repeat the process until the water runs clear. Then drain again.
Add the drained rice to a large baking dish, followed by the chopped tomato and zucchini, 2 tbsp olive oil, white wine, water, and salt to taste. Mix to combine, and spread the rice into one even layer across the base of the dish.
Season the inside of the tomatoes generously with salt and pepper. Pinch off large balls of the sausage mixture and stuff them into the tomatoes. Place the lids of the tomato on top, and arrange on top of the rice. Drizzle the tops of the tomatoes with 1 tbsp of olive oil.
Drizzle the remaining 1 tbsp of olive oil on the zucchini, and rub to coat. Then generously season with salt and pepper. Divide the remaining sausage mixture amongst the zucchini, and stuff into their cavities to fill. Transfer the zucchini to a parchment lined sheet pan.
Start by baking the tomatoes and rice for 25 minutes on the middle rack of the oven. Then place the sheet pan of stuffed zucchini on the rack above. Continue baking both the tomatoes and zucchini for 20 minutes.
