Tomato Florentine
Ingredients
- 1 (10-oz.) package frozen chopped spinach, thawed ⓘ
- 1/4 cup (1 oz.) grated Parmesan cheese
- 2 tablespoons olive oil, divided ⓘ
- 2 tablespoons Japanese breadcrumbs (panko) or dry breadcrumbs ⓘ
- 1 medium onion, chopped ⓘ
- 4 garlic cloves, finely chopped ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
Instructions
- Drain spinach well, pressing between paper towels.
- Combine Parmesan cheese, 1 Tbsp. olive oil, and 2 Tbsp. breadcrumbs in a small bowl.
- Cook onion in remaining 1 Tbsp. hot oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic, and cook 1 more minute. Stir in spinach, and cook 2 minutes or until thoroughly heated. Remove from heat, and stir in salt, pepper, and nutmeg.
- Place tomatoes in a 9-inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.
- Bake at 400° for 25 minutes or until golden brown. Serve immediately.
Nutrition & Diet Analysis (per serving)
614
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).