Greek Stuffed Tomatoes

Take a trip to the Mediterranean with these stuffed tomatoes. Traditionally filled with rice and herbs (usually mint and dill) and a little shredded zucchini. Or if you prefer a whole grain, try it with bulgar.

Ingredients:

• 6 large, firm tomatoes
  
• 1 small zucchini, shredded
• Salt
• 3 tablespoons olive oil
• 1 to 2 garlic cloves to taste, minced
• ¼ cup finely chopped fresh mint
• 2 tablespoons chopped fresh dill or parsley
• ½ cup rice or coarse bulgur
• Freshly ground pepper

Recipe courtesy NYT Cooking - For full instructions, click here