Tomato Mozzarella Parmesan Bake

Tomato Mozzarella Parmesan Bake

Melting cheese over garden fresh or store bought tomatoes with a layer of french baguette bread cubes flavoured with green peppers, onions and garlic. This is better than pizza!

I don’t know about you, but lately I have been obsessed with baked tomatoes with mozzarella. Tomato Mozzarella Parmesan Bake is one of those very, very easy side dish recipes that turns out to be absolutely amazing. I love recipes like this, minimal ingredients and effort, fantastic flavor texture and taste. That’s a winner in my book.  We start the recipe by gathering the ingredients.

Tomato Mozzarella Parmesan Bake Ingredients:

• 2 Tablespoons butter, melted
• 8 – 10 slices french bread baguette cut into one inch thick slices
• 1 cup green peppers, diced
• 1 cup onion, diced
• 4 eggs, beaten
• 1 Teaspoon salt
• 1 Teaspoon pepper
• 2 medium size tomatoes, each cut into 4 thick slices
• 1 Tablespoon olive oil
• 1 cup Mozzarella Cheese, grated
• 1/4 cup Parmesan Cheese, grated
• Fresh basil, torn into pieces for garnish

These baked tomatoes with mozzarella and Parmesan is very easy to make and assemble and we’re going to make it together.

The Steps: Making the Croutons

Preheat your oven to 400 degrees.  We are starting the recipe off by basically making homemade croutons. Cut a French baguette into one inch thick slices, buttered on both sides and baked until crispy and golden brown on both sides. Turn the slices over if you have to, to get both sides browned and crispy.  Remove the bread slices from the oven and let them cool. After the bread has cooled, cube the slices. I cut each slice into 4 cubes for a total of 3 cups of nice sized bread cubes. Reduce the oven heat to 350 degrees.

Adding the Rest

Place one Tablespoon of olive oil in a medium to large size saute pan.  Place the diced onions and peppers in the pan and saute them until they are slightly caramelized and softened. Add the minced garlic to the pan and cook and stir 1 more minute.  No longer than a minute ok, you don’t want the garlic to burn.   Making the croutons and sautéing the peppers, onions and garlic can be done ahead of time to make assembling the dish quicker at dinner time.

I used an 11×13 inch baking dish lightly buttered to bake the recipe in.  After the bread cubes are made and the peppers, onions and garlic are sauteed the recipe proceeds quickly.  Add the bread cubes and veggies to a bowl of beaten eggs, tossed to combine and placed in the baking dish. Look at that, I mean seriously, it’s already looking fantastic.

Top the mixture with a single layer of thick, ripe tomato slices, grated Mozzarella and Parmesan cheese ,then baked at 350 degrees for 30 to 35 minutes until the bread cubes and cheese are golden brown on top. Garnish Baked Tomatoes with Mozzarella and Parmesan with torn basil leaves before serving. 

The flavors in Tomato Mozzarella Parmesan Bake are absolutely amazing together. I made this as a side dish for chicken we made on the grill. Half of it was eaten before the chicken was even done!  Just imagine making this delicious bake when the garden is full of red , ripe, home grown tomatoes from your garden. And if you happen to grow green peppers, onions and fresh basil, this delicious dish will cost you almost nothing to make!  Tomato Mozzarella Parmesan Bake, delicious, economical, easy to make and it’s what’s for dinner, ENJOY!

The perfect bite!

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Tomato Mozzarella Parmesan Bake

Tomato Mozzarella Parmesan Bake - Melting cheese over garden fresh tomatoes with a layer of french baguette bread cubes flavored with green peppers, onions and garlic.

Prep Time30 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 5 minutes mins

Course: dinner, Side Dish

Cuisine: Italian

Keyword: casserole, mozzarella cheese, Parmesan Cheese

Servings: 9

Author: Mary Malone

Ingredients

• 2 Tablespoons butter,melted
• 8 - 10 slices french bread baguette ,cut into one inch thick slices
• 1 cup green peppers, diced
• 1 cup onion,diced
• 2 garlic cloves minced
• 4 eggs beaten
• 1 Teaspoon salt
• 1 Teaspoon pepper
• 2 medium size tomatoes, each tomato cut into 4 thick slices
• 1 Tablespoon olive oil
• 1 cup mozzarella cheese, grated
• 1/4 cup Parmesan Cheese, grated
• fresh basil,torn in pieces for garnish

Instructions

Preheat oven to 400 degrees.

• Brush melted butter over both sides of the baguette slices, place on a baking sheet and bake until slices are golden brown and crisp on both sides. Turning slices if necessary to get both sides browned and crispy.  Remove from the oven and let cool. Cube the slices. I cut each slice into 4 cubes for a total of 3 cups of nice sized bread cubes. Lightly butter an 11x9 inch casserole dish.  Set aside. Reduce the oven heat to 350 degrees.

  Place one Tablespoon olive oil in a medium to large size saute pan.  Place the diced onions and peppers in the pan and saute until slightly caramelized and softened. Add the minced garlic to the pan and cook and stir 1 more minute. 

  Place the eggs in a large bowl, whisk until well beaten.  Add the bread cubes , garlic, peppers and onions, and salt and pepper. Toss to coat the ingredients. Place the mixture into the prepared casserole dish. Place the tomato slices in a single layer on top of the bread cubes.  Sprinkle both cheeses over top the tomato slices, bake at 350 degrees for 30 to 35 minutes until bread cubes and cheese are golden brown on top. Garnish with torn basil leaves. Serve immediately, refrigerate any leftover casserole covered.

Video

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