6 lg. tomatoes
1/2 lb. ground lamb
1 bunch scallions, chopped
1 clove garlic, finely chopped
2 tbsp. chopped parsley
1/2 c. shredded zucchini
3/4 c. rice
Salt and pepper
1/2 c. pine nuts
1/2 c. white wine
Sugar
Grated cheese
1/4 c. olive oil

Cut tops off tomatoes and reserve. Scoop out pulp, chop and reserve. Place tomato shells in a baking dish. Sprinkle lightly with salt, pepper and a dash of sugar. In a skillet, lightly saute onions, garlic and lamb; add grated zucchini, rice, pine nuts, 1/4 cup white wine, then simmer for 25 minutes. Spoon this mixture into shells and cap them with tomato tops. Combine remaining tomato pulp with 1/2 cup of water, 3 tablespoons of olive oil, 1 teaspoon of sugar and 1/4 cup of wine. Pour over tomatoes. Bake in 350 degree oven for 35 minutes, basting occasionally. Enjoy!