Roasted Ricotta Tomatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 158.3
- Total Fat: 12.2 g
- Cholesterol: 19.8 mg
- Sodium: 666.1 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.9 g
- Protein: 6.3 g
View full nutritional breakdown of Roasted Ricotta Tomatoes calories by ingredient
Introduction
This could be made even lighter if you use part skim ricotta instead. It makes a great side dish, appetizer, or vegetarian main course. This could be made even lighter if you use part skim ricotta instead. It makes a great side dish, appetizer, or vegetarian main course.Number of Servings: 8
Ingredients
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8 roma tomatoes
1 cup ricotta cheese
2 oz shredded part skim mozzarella cheese
4 large cloves garlic, minced
15 leaves basil (1 small package) chopped
2 tsp salt
2 tsp fresh ground black pepper
1/4 cup panko
4 tbsp olive oil
Directions
Makes 8 servings (2 tomato halves per serving)
Preheat oven to 400
Halve tomatoes lengthwise and scoop out insides. Lightly sprinkle tomatoes with 1 tsp of the salt and place tomatoes cut side down on paper towel or a kitchen towel to drain while making filling.
Combine cheeses, basil, garlic, salt and pepper.
Fill tomatoes with about a tablespoon of the cheese mixture and then dip into the panko. Place on a baking sheet. Drizzle the tomatoes with the olive oil.
Bake at 400 degrees for 25-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DCHEVAL.
Preheat oven to 400
Halve tomatoes lengthwise and scoop out insides. Lightly sprinkle tomatoes with 1 tsp of the salt and place tomatoes cut side down on paper towel or a kitchen towel to drain while making filling.
Combine cheeses, basil, garlic, salt and pepper.
Fill tomatoes with about a tablespoon of the cheese mixture and then dip into the panko. Place on a baking sheet. Drizzle the tomatoes with the olive oil.
Bake at 400 degrees for 25-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DCHEVAL.
Member Ratings For This Recipe
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