An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (12)
Mozzarella & Parmesan Baked Tomatoes
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 16%
CARBS 4G9% OF CAL
0G FIBER0G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 14G73% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ripe tomatoes topped with melted mozzarella and parmesan cheese, then baked until tender. Fresh and simple with Mediterranean flavors, it works as a light main or appetizer.
mainitalian🍪 sheet pan♨️ grill🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1-2 medium/large firm ripe tomatoes sliced 1/4 inch thick
- 1-2 tablespoons olive oil
- 2 pinches salt
- 1/2 teaspoon oregano
- 1/2 cup shredded firm mozzarella / gruyere / fontal ((or more to taste))
- 1/4-1/2 cup grated parmesan cheese
- fresh basil leaves
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 16%
CARBS 4G9% OF CAL
0G FIBER0G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 14G73% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 468mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 247mg
- Iron
- 0.35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.