INGREDIENTS
•
10 Large Tomatoes
•
3/4 cup un-cooked Short Grain Rice
•
2 Zucchini, peeled and grated
•
1 Onion, chopped
•
5 Garlic Cloves
•
1 teaspoon Dried Oregano
•
2 TBSP Dry Mint
•
4 TBSP fresh Parsley or 4 teaspoon dried
•
1 TBSP Tomato Paste
•
1-1/2 cup Olive Oil
•
1 teaspoon Lemon Juice
•
Salt and Pepper to taste
•
1-1/2 pounds Potatoes