Vegan Stuffed Zucchini And Tomatoes - cooking recipe

Ingredients

7 tomatoes, or more to taste
4 Ronde de Nice zucchini
2 cups uncooked glutinous white rice
2 onions, minced
3 carrots, diced
6 tablespoons extra-virgin olive oil, divided
4 mushrooms, diced
1 bunch parsley, minced
3 tablespoons dried mint
1 tablespoon lemon juice, or to taste
1 1/2 teaspoons ground cinnamon
salt and ground black pepper to taste
toothpicks
1/2 cup warm water, or as needed
2 tablespoons tomato paste
1/2 teaspoon white sugar

Preparation

Preheat oven to 275 degrees F (135 degrees C).
Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
Bake in the preheated oven until the rice is tender, about 1 1/2 hours.