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Greek Stuffed Tomatoes and Zucchini with Potatoes “Yemesta” has always been a comfort food in our home as a main or side dish at our family table. Every household selects their choice of vegetables, from their family garden or what they see available at their local farmer’s markets. Usually in the winter, we switch to green and red peppers and eggplant. My mother often served stuffed vegetables during the holidays or on special occasions. Do set some time aside for this recipe. You can make these the day before, and re-warm the next day. Adding potatoes to soak up the juices was always one of my favorites, so don’t skip it!

For a vegetarian option, use quinoa or bulgur for the meat substitute, adding mushrooms if desired for a second layer of flavor. Here, I have stuffed the tomatoes with rice and herbs. I made sure the stores had large size tomatoes. They work best. Plus, add more herbs, dry and fresh to bring out more flavor. Here is this version of rice stuffed tomatoes on my blog: Greek Stuffed Tomatoes with Rice

Greek Stuffed Tomatoes and Zucchini with Potatoes “Yemesta”

An old family recipe passed down from my mother and remains to be a Traditional Greek recipe.

Course Main Dish

Cuisine Greek

Keyword california greek, Greek, potatoes, stuffed, tomatoes, yemesta, zucchini

Servings 6

Author Mary Platis-Papoulias

Ingredients

6 tomatoes, whole and firm
6 zucchini, whole
2 potatoes, peeled lengthwise and cut into sixths

Filling

1 pound lean ground beef
1 onion, chopped
1 cup water or tomato juice
1 cup long grain rice
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
1 teaspoon mint, chopped
1 teaspoon oregano
1/4 cup pine nuts
14/ cup raisins
2 tablespoons olive oil

Instructions

Use a sharp knife and cut off the tops of the tomatoes, making sure you remember which tomato they came from. Set aside. Scoop out the flesh from the inside of the tomato, chopped coarsely set aside to add to the filling later.
Cut the top off the zucchini and set aside. With a sharp knife carefully scoop out the inside.
Peel the potatoes, cut in half, and again in thirds.
Heat the oil in a large skillet, saute the beef and the onions until onions are soft.
Add the remaining ingredients, including the pulp from the tomatoes.
Cook on low heat until juices have absorbed and rice is cooked, about 15-20 minutes.
Fill the tomatoes and zucchini with the meat filling. Replace tops.
Place the vegetables snugly into the pan, filling in with the potatoes.
Sprinkle potatoes with salt and pepper.
Sprinkle all the vegetables with olive oil .
Cover with foil and bake in a 350 degree oven for 45 minutes to one hour. Remove foil and cook for 10 minutes more.

Recipe Notes

For a vegetarian dish: Omit the meat, and add 1 cup bulgar, or quinoa.
Note: To prepare ahead, filling can be made the day before and refrigerated.
Makes: 6 servings (allow 2 vegetables per person) Can easily be doubled.