Directions:
- Heat oven to 400°F
- Place tomatoes stem-side down on cutting board. Being careful not to cut all the way through, cut each tomato into 6 wedges-leaving about 1/2 at the bottom.
- Transfer tomatoes to an ungreased baking dish and insert 2 slices of zucchini between each wedge-then insert a piece of parmesan between the zucchini.
- Mince garlic and sprinkle over each tomato.
- Drizzle a little olive oil over each tomato and sprinkle with salt and pepper.
- Bake uncovered 20-30 minutes or until tomatoes are slightly soft and cheese has melted. Serve with a slotted spoon.
- *EASY TIP! To thin-slice the parmesan, I use a vegetable peeler, quick and easy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.05 Kcal (741 kJ) | ||
| Calories from fat | 88.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Cholesterol | 25.7mg | 9% | |
| Sodium | 612.5mg | 26% | |
| Potassium | 359.16mg | 8% | |
| Total Carbs | 7.48g | 2% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 15.19g | 30% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 0.5mg | 3% | |
| Calcium | 467.9mg | 47% | |
| Amount Per 100 g | |||
| Calories | 105.09 Kcal (440 kJ) | ||
| Calories from fat | 52.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.86g | 15% | |
|---|---|---|---|
| Cholesterol | 15.26mg | 9% | |
| Sodium | 363.57mg | 26% | |
| Potassium | 213.19mg | 8% | |
| Total Carbs | 4.44g | 2% | |
| Sugars | 2.44g | 16% | |
| Dietary Fiber | 0.8g | 5% | |
| Protein | 9.02g | 30% | |
| Vitamin C | 11.7mg | 33% | |
| Iron | 0.3mg | 3% | |
| Calcium | 277.7mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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