Prepare rice in boiling salted water according to package instructions, drain and drain. Wash tomatoes and dab dry. Cut a lid off the tomatoes. Hollow out the tomatoes, season inside with salt and let them stand upside down on a cloth for about 20 minutes.
Chop the tomato pulp. Clean, wash and finely dice the zucchini. Peel and finely dice the onion. Wash and shake dry oregano, pluck off leaves and chop
Heat the oil in a frying pan. Fry the minced meat for 3-4 minutes while turning it until crumbly. Add the zucchini, onion and tomato pulp and fry for 5-6 minutes. Season with salt and pepper, stir in rice.
If necessary, cut tomatoes straight at the bottom and put them into a greased casserole dish. Fill the mixture into the tomatoes, sprinkle with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes until brown. If necessary, briefly heat the remaining mixture in the pan and serve with it