STUFFED AND BAKED ZUCCHINI

4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/4 cups vegetable broth
1/4 cup olive oil
3/4 cup parsley or cilantro, chopped
Salt and black pepper
3 cups cooked brown rice
1/2 cup grated cheese cheddar, jack or mozarella
2 tablespoons raisins or dried cranberries (optional)
3/4 cup ground almonds
1/4 cup pine nuts or chopped walnuts

Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of broth, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated. . When cool, add cheese, raisins, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the olive oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven. . May be served hot or cold.