4 Serves
46 Mins
Preheat your oven to 175°C and lightly coat a 9x13 baking dish with non-stick cooking spray.
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MexicanVitamin E
0 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
696 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
519 mg / 1,250 mgPotassium
547 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
5 g / 28 gSugar
12 g / 50 gSaturated Fat
15 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Slice the onions into 1/4 to 1/2 inch thick rounds, separate them into individual rings, and arrange them in an even layer within the prepared baking dish.
Season the onion rings evenly with garlic salt and black pepper.
Cut the butter into small pats and distribute them evenly over the seasoned onions.
Sprinkle the shredded cheddar, mozzarella, and parmesan cheeses over the top of the onions.
Bake uncovered for 30 minutes until the cheese is melted, bubbly, and golden brown.
Remove from the oven, garnish with dried oregano, and serve warm.
25
g149
g14
g
American
Indian