Tomatoes Topped with Broccoli
Recipe: #1051
October 22, 2011
Categories: Side Dishes, Cheese, Tomato, Broccoli, Onions, 5 Ingredients Or Less, Baby Shower, Brunch, Easter, Fathers Day, Mothers Day Potluck, St Patricks Day, Oven Bake, Low Calorie, Low Cholesterol, Vegetarian, more
"A colorful, versatile side dish that livens up a buffet or just a Monday night dinner at home. It pairs well with almost any meat or seafood dish and can stand alone as a light lunch."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (200 g)
- Calories 304.3
- Total Fat - 18.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 65.6 mg
- Sodium - 416.3 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.7 g
- Sugars - 5.5 g
- Protein - 22.5 g
- Calcium - 228.3 mg
- Iron - 2.5 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook broccoli according to package directions and drain. While broccoli is cooking, cut tomatoes in half around the waist. If necessary, slice a sliver off of the bottom and top so the tomato will stand up evenly.
Step 2
Combine drained broccoli with cheese and onions. Season lightly with salt and pepper to taste. Moisten as necessary with mayonnaise or beaten egg to get broccoli mixture hold together.
Step 3
Place tomato halves in lightly greased baking dish. Mound the broccoli mixture and sprinkle with reserved 2 tablespoons of cheese.
Step 4
Cook under the broiler element of the oven at 350 degrees for 10-12 minutes to melt the cheese.
Tips
No special items needed.
2 Reviews
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