Slice off tops of each tomato, use a spoon and scoop out the insides (carefully to avoid piercing sides). Put the tops aside you will use them later
Take all insides from tomatoes and squeeze out all of the juice into a bowl. Discard the pulp
Place the hollowed out tomatoes in a oiled baking dish.
To a non-stick pan add the onion and zucchini. Saute in a little olive oil until the onion has softened. Add the garlic and oregano and rice. Stir until the rice is coated with oil. Add in the reserved tomato juices and the chicken broth. Simmer until the liquid is absorbed.
Add the filling to each tomato. Spoon in as much as possible. Cover with tomato top.
Repeat for all tomatoes. Place the cubed potatoes around the tomatoes and drizzle with olive oil. Season the whole dish with salt and pepper. Cover loosely with aluminum foil.
Place in preheated oven at 350F for 1 hour or until rice is cooked.
Plate and serve with a side of feta and some warm bread.
Recipe by Chateau Elma at https://www.chateauelma.com/stuffed-tomatoes