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Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

Calories 74 (29% from fat)
Fat 2.3 gram
Saturated Fat .4 gram
Trans Fat 0 gram
Cholesterol 6.5 mg.
Sodium 191 mg.
Carb. 7 gram
Fiber 1.8 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 6.6 gram


4 medium tomatoes, cut in half horizontally

1/2 cup fat free mozarella cheese, grated

8 tsp. Reduced fat Parmesan cheese
(We used Kraft Reduced Fat Parmesan Style Grated Topping.)

olive oil spray

1 tsp. fresh oregano, chopped

1/2 tsp sodium free salt alternative

ground black pepper, to taste

This recipe is higher in sodium. If you're on a reduced or restricted sodium diet, you should consider another recipe.

1. Preheat oven to 450 degrees Fahrenheit. Remove the cores from the tomatoes, then cut them in half horizontally and place them cut side up on baking sheet.

2. Lightly cover tomatoes with the mozzarella cheese and then sprinkle 1 teaspoon Parmesan style grated topping on top of each one.

3. Coat each tomato with the olive oil spray. You might have to hold the spray a little bit away so you don't blow the cheese off. Then divide the oregano, no sodium salt and pepper between the tomatoes.

4. Bake the tomatoes until they're tender, about 15-17 minutes.

Yield: 4 Servings

 Baked Parmesan Tomatoes

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