Baked Italian Oysters Florentine

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 175.6
  • Total Fat: 6.7 g
  • Cholesterol: 28.1 mg
  • Sodium: 492.4 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 11.4 g

View full nutritional breakdown of Baked Italian Oysters Florentine calories by ingredient


Only 4 WW points Only 4 WW points
Number of Servings: 4


    1 1/2 slices white bread
    Cooking spray
    1/3 cup sliced green onions
    1/4 cup chopped fresh parsley
    2 garlic cloves, minced
    1/2 tsp. dried oregano
    1/4 cup Italian-seasoned breadcrumbs
    1/4 cup (1 ounce) grated fresh Parmesan cheese
    1 teaspoon fresh lemon juice
    1/8 teaspoon ground red pepper
    1/8 teaspoon black pepper
    24 oysters shucked or on the half shell
    8 lemon wedges
    1 pound fresh spinach
    2 tsp olive oil
    3 cloves garlic, minced.


Preheat oven to 450°.

Wash spinach, saute till wilted in olive oil and minced garlic. Drain and divide into 4 scallop shells or spread in gratin dish.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place 6 oysters over spinach and sprinkle breadcrumb mixture evenly over oysters.

Bake at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user MARGESLP.