Cut the caps off the tomatoes horizontally, reserve them for later use.
Core the tomatoes with a tablespoon, keeping the pulp.
Peel and chop the garlic and one onion, grate the zucchini. Chop the pulp of the tomatoes. Chop the parsley and grate the lemon zest.
Cut the stale bread into small cubes
Preheat the oven to 200°.
In a bowl, mix the ground meat with the tomatoes, zucchini and chopped herbs. Add the thyme, leaves removed. Season with salt and pepper.
Garnish the tomatoes with a small handful of rice that you pour on the bottom of the tomatoes. Make balls of stuffing and insert them into the tomatoes. Place them side by side in the oiled dish. Place the caps on top of the tomatoes.
Divide the other vegetables around the tomatoes, after cutting them into quarters if they are a bit large.
Pour the oil and a few spoonfuls of water into the bottom of the dish, and drizzle the oil over the vegetables. Add salt and pepper to the vegetables.
Bake for 40 minutes, lowering the temperature to 160° after 20 minutes.
