Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
290
Calories
9g
Protein
21g
Fat
20g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 (8 oz) blocks mozzarella cheese
- 1 (8½ oz) jar sun-dried tomatoes, drained and halved
- ½ cup olive oil
- 3 tbsp finely chopped fresh flat-leaf parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried Italian seasonings
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- garnish: flat-leaf parsley sprigs or fresh rosemary stems
Directions
1
Cut block of cheese into 1-inch cubes.
2
Arrange cheese cubes and tomato halves in an 8-inch baking dish.
3
Whisk together ½ cup olive oil, chopped parsley, and next 6 ingredients pour evenly over cheese cubes.
4
Cover and chill at least 8 hours or up to 24 hours.
5
Transfer mixture to a serving plate.
6
Garnish with fresh flat leaf parsley springs or spear tomato halves and cheese cube with short rosemary stems, if desired.
7
Drizzle with marinade, if desired.
8
Category:Cathy's Recipes
9
Category:Mozzarella Recipes
10
Category:Sun-dried tomato Recipes
Recipe sourced from
fandom