Spinach-Topped Tomatoes Recipe

Name: Spinach-Topped Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 large egg, lightly beaten; 1 garlic clove, minced; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper; Shredded Parmesan cheese, optional

Servings: persons

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 large egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

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 350u00b0 for about 15 minutes or until heated through.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (10 ounces) frozen chopped spinach, 2 chicken bouillon cubes, Salt, 3 large tomatoes, halved, and more.

Yes, Spinach-Topped Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Topped Tomatoes

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