Spinach-Stuffed Tomatoes

Serves: 4
Total Calories: 106


1 (10-ounce) package spinach cooked and drained
1/3 cup Parmesan cheese grated
1 egg lightly beaten
2 tablespoons bread crumbs dry
1 tablespoon green onion chopped
1 tablespoon butter or margarine, melted
1/2 teaspoon basil dried basil leaves, crushed
1/4 teaspoon salt each salt and garlic powder
4 tomato cups


At least 1 hour or up to 3 hours before serving:

In a small bowl, combine spinach, cheese, egg, bread crumbs, green onion, butter or margarine, basil, salt and garlic powder. If making ahead, cover and refrigerate.

About 45 minutes before serving:

Preheat oven to 350°. Spoon one-fourth of the spinach mixture into each tomato cup. Place in an 8 x 8 x 2-inch baking dish. Cover and bake for 30 to 35 minutes or until heated through.

Nutritional Facts:

Serves: 4
Total Calories: 106
Calories from Fat: 64

This Spinach-Stuffed Tomatoes recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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