8 medium ripe tomatoes
olive oil cooking spray
4 oz lean ground beef
4 cloves garlic, sliced
½ cup steamed brown rice
1 oz grated parmesan or to taste
1 small zucchini, grated
salt and pepper to taste
½ cup whole wheat panko bread crumbs
Preheat the oven to 400°
Cut ½” off the top of the tomatoes and discard.
Using a melon baller, scoop out the core from the middle of the tomatoes, chop the pulp and set aside.
Spray 6 seconds of cooking spray in a nonstick skillet; place over medium heat and add the beef. Cook until browned, about 4 minutes. Add the garlic and cook until golden brown, about 2 minutes.
Add the tomato pulp; cook until the liquid evaporates. Add the rice. Remove from the heat.
Add the next 2 ingredients and season with salt and pepper to taste.
Season the inside of the tomatoes with salt and pepper. Add the beef and tomato mixture to the seasoned tomatoes.
In a small bowl combine the panko and salt and pepper to taste. Sprinkle over the top of the tomatoes.
Place the tomatoes in a baking dish and bake until warmed and browned. About 8 minutes. Serve warm or cold.