Stuffed Lemons in the Oven
Need a gluten free, dairy free, paleolithic, and primal side dish? Stuffed Lemons in the Oven could be a super recipe to try. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 20 calories. This recipe serves 4. For 41 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have Salt & Pepper, fresh basil leaves, anchovy, and a few other ingredients on hand, you can make it. 20 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 63%, this dish is solid. Similar recipes include Lemons Cooked In The Oven, Oven-Baked Stuffed Poblano Pepper, and Oven Roasted Greek Stuffed Pitas.
Servings: 4
Ingredients:
2 Large unwaxed lemons
4 fresh basil leaves
2 anchovy fillets
2 ripe cherry tomatoes, halved
salt & pepper
Equipment:
oven
bowl
knife
baking sheet
Cooking instruction summary:
Preheat your oven to 400 F / 215 C Remove the ends of the lemons & discard them (dont cut in to deep - you want to keep a closed bottom). Then cut the lemons in half crossways, giving you little lemon bowls. Using a small knife, remove the lemon flesh, leaving you with 4 hollow lemon rind bowls. (Again you dont want to break-into the rind) Cut a piece of mozzarella to fit inside, then lay a basil leaf, half an anchovy fillet and half a cherry tomato on top with a pinch of salt & pepper and a little drizzle of good olive oil. Put another slice of mozzarella on top - the lemon should now be filled up. Do the same to the rest of the lemon bowls. Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling. Remove from the oven and serve immediately. To eat: scoop the mozzarella out and eat with the bread to soak up any juices!
Step by step:
1. Preheat your oven to 400 F / 215 C
2. Remove the ends of the lemons & discard them (dont cut in to deep - you want to keep a closed bottom). Then cut the lemons in half crossways, giving you little lemon bowls.
3. Using a small knife, remove the lemon flesh, leaving you with 4 hollow lemon rind bowls. (Again you dont want to break-into the rind)
4. Cut a piece of mozzarella to fit inside, then lay a basil leaf, half an anchovy fillet and half a cherry tomato on top with a pinch of salt & pepper and a little drizzle of good olive oil. Put another slice of mozzarella on top - the lemon should now be filled up. Do the same to the rest of the lemon bowls.
5. Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling.
6. Remove from the oven and serve immediately. To eat: scoop the mozzarella out and eat with the bread to soak up any juices!
Nutrition Information:
covered percent of daily need
