Tomato, Potato and Mozzarella Bake

Tomato, Potato and Mozzarella Bake is a gluten free and lacto ovo vegetarian main course. For $1.6 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 449 calories, 18g of protein, and 28g of fat. This recipe serves 4. 113 people have tried and liked this recipe. Head to the store and pick up extra virgin olive oil, romano cheese, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Lifes Ambrosia. With a spoonacular score of 84%, this dish is awesome. Try Tomato Mozzarella Bake, Mozzarella, Tomato And Gnocchi Bake, and Beef & Mozzarella Bake for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

extra virgin olive oil for drizzling

2 cloves garlic, minced

kosher salt and pepper to taste

8 ounces mozzarella, sliced 1/4 inch thick

2 tablespoons grated Romano cheese

3 russet potatoes, sliced 1/4 inch

3 tomatoes, sliced 1/4 inch thick

8 cups water

Equipment:

casserole dish

oven

Cooking instruction summary:

Preheat oven to 350 degrees.Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they wont get too mushy when you bake them in the oven).In a large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you'll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.Bake 20-25 minutes. Cheese will be melted and slightly golden. Serve hot.

 

Step by step:


1. Preheat oven to 350 degrees.Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they wont get too mushy when you bake them in the oven).In a large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you'll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper.

2. Drizzle lightly with extra virgin olive oil.

3. Bake 20-25 minutes. Cheese will be melted and slightly golden.

4. Serve hot.


Nutrition Information:

Quickview
448k Calories
17g Protein
27g Total Fat
34g Carbs
20% Health Score
Limit These
Calories
448k
22%

Fat
27g
43%

  Saturated Fat
9g
62%

Carbohydrates
34g
11%

  Sugar
4g
4%

Cholesterol
47mg
16%

Sodium
616mg
27%

Get Enough Of These
Protein
17g
35%

Calcium
360mg
36%

Vitamin B6
0.67mg
33%

Phosphorus
332mg
33%

Vitamin C
22mg
27%

Potassium
936mg
27%

Vitamin A
1163IU
23%

Vitamin B12
1µg
22%

Manganese
0.4mg
20%

Vitamin K
19µg
19%

Vitamin E
2mg
18%

Magnesium
64mg
16%

Zinc
2mg
16%

Selenium
10µg
16%

Copper
0.31mg
15%

Vitamin B2
0.24mg
14%

Fiber
3g
13%

Vitamin B1
0.19mg
12%

Vitamin B3
2mg
11%

Iron
2mg
11%

Folate
40µg
10%

Vitamin B5
0.66mg
7%

Vitamin D
0.24µg
2%

covered percent of daily need
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The Swiss eat the most chocolate, followed by the English.

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