These low carb 3-ingredient mozzarella tomato bakes are the kind of simple appetizer or side that earns a permanent place in your rotation because they rely on just a few good ingredients and a hot oven to do the work. They echo the classic tomato-and-mozzarella pairing found in Italian cooking, but here the tomatoes are roasted until concentrated and juicy, then topped with melted cheese for a warm, savory bite that feels a little more substantial than a fresh caprese.
Serve these warm as a snack, a party appetizer, or an easy vegetable side with grilled chicken, burgers without the bun, roast fish, or a simple green salad. They also pair nicely with basil if you happen to have some on hand, and for a casual spread, you can set them out with olives, marinated vegetables, or a platter of sliced cured meats for everyone else at the table.
Low Carb 3-Ingredient Mozzarella Tomato Bakes
Servings: 4
Ingredients
2 large ripe tomatoes, sliced into thick rounds
8 ounces fresh mozzarella, sliced to fit the tomatoes
1 tablespoon olive oil
Directions
1. Preheat the oven to 425°F and lightly brush a baking dish or sheet pan with a little of the olive oil.
2. Arrange the tomato slices in a single layer, then brush the tops lightly with the remaining olive oil.
3. Roast for 10 to 12 minutes, until the tomatoes begin to soften and release some of their juices.
4. Top each tomato slice with a piece of mozzarella and return to the oven for 5 to 8 minutes, until the cheese is melted and starting to brown in spots.
5. Let them cool for 2 to 3 minutes, then transfer to a plate and serve warm.
Variations & Tips
Add basil: If you want a more classic caprese flavor, tuck a small basil leaf under or over each slice of mozzarella right before serving. The fresh herb brightens the rich cheese and sweet roasted tomato.
Use a wire rack if needed: Very juicy tomatoes can make the dish watery. If your tomatoes are especially ripe, let the slices rest on paper towels for a few minutes before baking, or roast them on a rack set over a sheet pan so excess moisture can drip away.
Choose the right mozzarella: Fresh mozzarella gives you the softest, meltiest result, but if it seems very wet, pat it dry before slicing. That small step helps the cheese melt more evenly and keeps the tomato slices from becoming soggy.
Broil briefly for color: If the cheese melts before it browns, place the pan under the broiler for 30 to 60 seconds at the end. Watch closely so the mozzarella develops a few golden spots without overcooking the tomatoes.