Stuffed Tomatoes - cooking recipe

Ingredients

1/4 lb rice
12 None large tomatoes
1 None zucchini, finely diced
1 None onion, peeled and finely diced
5 stems oregano, chopped
2 tbsp oil
1 lb ground beef
4 tbsp breadcrumbs

Preparation

Cook the rice in boiling salted water according to the package instructions. Preheat the oven to 325\u00b0F. Cut a lid off of each tomato. Scoop out the contents and set aside. Season the scooped out tomatoes with salt, flip them over and set aside for about 20 mins. Chop the tomato flesh.
Heat the oil in a frying pan and fry the ground beef for 3-4 mins until crumbly. Add the zucchini, onion, and tomato flesh and cook for 5-6 mins. Season to taste and stir in the rice. Put the hollowed-out tomatoes in a greased baking dish and fill with the beef and rice mixture. Sprinkle with breadcrumbs and bake for 10 mins.