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1
Prepare the tomatoes.
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2
With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o-lantern, leaving them intact so that you can replace them when you bake the tomatoes.
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3
Cut away the woody core, and reserve the tops.
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4
Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes.
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5
Place a strainer over a bowl, and rub the seed pods against the strainer.
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6
Discard the seeds.
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7
Finely chop the pulp.
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8
Add to the bowl with the juice.
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9
Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
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10
Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes.
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11
Take up handfuls of zucchini and squeeze out as much liquid as possible.
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12
Transfer to the bowl with the tomato pulp.
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13
Add the garlic, mint, parsley or dill, and rice or bulgur.
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14
Season generously with salt and pepper.
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15
Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
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16
Preheat the oven to 350 degrees.
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17
Oil a baking dish large enough to accommodate all of the tomatoes.
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18
Fill the tomatoes almost to the top with the stuffing, and replace the caps.
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19
Place in the oiled baking dish.
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20
Drizzle on the remaining oil.
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21
Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing.
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22
Remove from the heat, and allow to cool to room temperature or serve hot.
