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1
Preheat the oven to 350F.
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2
Heat the 2 tablespoons olive oil in a pan over medium high heat.
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3
Add the diced onion and celery and cook until they are softened and fragrant, about 8 minutes.
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4
Meanwhile, cut the tops off of the tomatoes.
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5
Using a spoon, scoop out the seeds, flesh, and juice from the inside of the tomatoes (chopping up any really big chunks of flesh) and set the flesh aside in a bowl.
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6
Set the tomato shells aside as well.
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7
Similarly, use a spoon to hollow out the zucchini halves.
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8
Chop the insides of the zucchini into a fine dice and set aside.
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9
When the onions and celery are softened, add the minced garlic, the chopped zucchini insides, and the tomato insides to the pan.
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10
Cook for about 5 more minutes or until the zucchini is tender.
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11
Add the cooked rice, parsley, basil, capers, salt and pepper and leave the pan on the heat just long enough to heat everything through.
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12
Then remove it from the heat.
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13
Place the hollowed tomatoes and the hollowed zucchini into a baking dish.
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14
Stuff each of the vegetables with about 2 heaping tablespoons of the rice mixture.
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15
Combine the cheese and breadcrumbs in a small bowl.
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16
Top each stuffed vegetable with a tablespoon of the cheese and bread crumb mix and drizzle everything with olive oil.
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17
Bake at 350F for 30 minutes or until the vegetables are softened and the breadcrumbs are browned.
