Baked Parmesan Tomatoes: Just sprinkle Parmesan and a drizzle of olive oil and herbs over thick-sliced tomatoes, then roast in the oven briefly (until the cheese is golden brown).

Line a large baking sheet with parchment paper. Spoon cheese by tablespoonfuls 2 inches apart on prepared baking sheet. Spread each mound to a 2-inch diameter. Sprinkle mounds with pepper. Bake at 400° for 6 to 8 minutes or until crisp and golden. Cool completely on baking sheet. Remove from baking sheet using a thin spatula.

Best way to cook zucchini and carrots. AMAZING! The zucchini is good, but the carrots are out of this world good...they taste like sweet potato fries! [475 degrees / 20 min]

Baked Parmesan Tomatoes | Recipe

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