Tomato Casserole
A fresh tomato casserole made with thick slices of big red tomatoes and layered with mozzarella cheese. A little melted garlic butter drizzled over the top, along with a sprinkle of fresh rosemary, and some crunchy breadcrumbs finished it off.
Servings: 8 servings
Ingredients
- 4 medium tomatoes
- 8 ounces fresh mozzarella cheese balls
- 3 tablespoons butter melted
- 2 garlic cloves grated or finely chopped
- 1/2 teaspoon sea salt
- black pepper grindings
- 2-3 tablespoons fresh rosemary finely chopped
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup Panko bread crumbs toasted
Instructions
- Preheat the oven to 375°F
- Cut the tomatoes into 1/4-inch slices and arrange them to fit into an oven-proof baking dish. Cut the mozzarella cheese balls into 1/4-inch slices and place them between the tomato slices.
- In a small dish, combine the butter and chopped garlic. Drizzle the mixture over the tomatoes and cheese then sprinkle them with the salt, a few grindings of fresh black pepper and the rosemary.
- In another small dish, combine the parmesan cheese and the toasted bread crumbs and distribute the mixture over the casserole. Bake for 30 minutes and serve hot from the oven to table.
Nutrition
Serving: 1 | Calories: 150kcal | Carbohydrates: 6g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 384mg | Fiber: 1g | Sugar: 2g
