Vegetarian keto parmesan baked tomatoes
I can't stop making this dish! It's super easy to make, all ingredients are delicious and their combination together is amazing. You will absolutely love it!
200 gr tomatoes
6 tsp(s) basil pesto (31 gr)
2 tbsp(s) olive oil (27 gr)
30 gr shredded parmesan - regular or vegetarian
salt (to taste)
- Cut tomato(es) into 12 slices and lay them on a baking dish
- Preferably use classic tomatoes
- Season with salt
- Sprinkle 1/2 teaspoon of basil pesto* on each tomato slice, 1/2 teaspoon of olive oil and top it with 1/2 tablespoon of shredded parmesan cheese
- Bake for about 5 minutes using your oven broiler, until parmesan cheese has melted
✔ Important note: if you are allergic to nuts, make sure to buy a basil pesto that is nut-free or make your own nut-free pesto
✔ Serving size: 6 tomato slices
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