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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The perfect taste of summer, this colorful side dish is sure to please. The spinach and tomato, combined with the Parmesan cheese, give it a fabulous fresh flavor. My daughter especially loves this dish, which I make often. Ingredients:
1 package (10 ounces) frozen chopped spinach |
2 chicken bouillon cubes |
salt |
3 large tomatoes, halved |
1 cup soft bread crumbs |
1/2 cup grated parmesan cheese |
1/2 cup chopped onion |
1/2 cup butter, melted |
1 egg, lightly beaten |
1 garlic clove, minced |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
shredded parmesan cheese, optional |
Directions:
1. In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
2. Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
3. Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.
4. Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through. Yield: 6 servings.
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