Baked Tomatoes/Zucchini/Eggplants

Name: Baked Tomatoes/Zucchini/Eggplants
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Mediterranean
Ingredients: 2 Large Tomatoes (not overripe), Zucchini, or Eggplant (if using eggplant peel first); 1/4 tsp Salt; 1/2 tsp Ground Black Pepper; 3 Tbsp Olive Oil; 1/2 Cup Grated Parmesan Cheese; 1/4 Cup Grated Asiago Cheese; 2 Tbsp Dried Seasoned Bread Crumbs; 1Tbsp crushed french-fried onions; 2 Tbsp Dried Parsley

5 steps

Prep:5minCook:7min

Updated at: Wed, 15 May 2024 01:34:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories200.5 kcal (10%)

Total Fat16.1 g (23%)

Carbs7.2 g (3%)

Sugars2.5 g (3%)

Protein7 g (14%)

Sodium401.2 mg (20%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2Tomatoes

Large, not overripe, Zucchini, or Eggplant, if using eggplant peel first

¼ tspsalt

½ tspground black pepper

3 Tbspolive oil

½ cupgrated parmesan cheese

¼ cupgrated asiago cheese

2 TbspDried Seasoned Bread Crumbs

1 Tbspfrench-fried onions

crushed

2 Tbspdried parsley

Instructions

Step 1

Cut vegetable into 1/4 inch thick slices

Step 2

Preheat oven to 450

Step 3

Arrange vegetable in single layer on baking sheet, sprinkle with salt and pepper and drizzle with 1Tbls olive oil.

Step 4

Stir together cheeses, bread crumbs, crushed french fried onions, parsley and remaining 2 Tbls of oil in a small bowl. Top vegetable with cheese mixture and bake until tender, about 5-7 minutes

Step 5

Heat broiler with rack 6 inches away from heat source. Broil until tops are crisp, about 1 minute.