This sweet and tart poke cake will be requested frequently by lemon fans.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- ½ pound fresh okra, cut into 1/2 inch slices
- 8 cherry tomatoes, halved
- 2 tablespoons olive oil, or as needed
- ½ teaspoon garlic powder, or to taste
- kosher salt and ground black pepper to taste
- ½ cup panko bread crumbs
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Combine okra and tomatoes in a large bowl. Pour in olive oil, then sprinkle with garlic powder, salt, and pepper; stir to evenly coat vegetables. Mix in panko bread crumbs. Spread mixture onto the prepared baking sheet.
- Bake in the preheated oven until tomatoes are soft and okra is lightly browned, 13 to 15 minutes.
Reviews
While it was still somewhat slimy, the flavor was good. I baked for about 28-30 minutes and broiled it at the end for a few minutes. I added thinly sliced onions & some small tomatoes that needed to be used. I didn’t use the bread crumbs since I was out, but sprinkled with lots of Parmesan cheese before baking. (Picture is before baking)
This is a GREAT recipe! It tastes good, my guests loved it, it looks inviting, it’s easy, and it turned out just as you promised!! Thanks!
Easy…nice subtle flavoring.
My husband and I thought it was great. I mixed all ingredients except bread crumbs. I then sprinkled just a little gluten free bread crumbs on top before baking. You could also use corn meal. I will make this again!
I had never tried lots before but my neighbour had given me some from her garden.This recipe worked out really well.Not slimy at all. Tasted a bit like green beans.Used rainbow cherry tomatoes and added some ancho chile powder for some spice .
The taste is great, even the tomatoes which I normally don’t like fresh. They weren’t crispy or dry but still good.
Just cooked the okra and served with fresh tomatoes. Every bit as good as fried if not better.
awesome!! I couldn’t get enough!!
Favorite okra recipe
We love okra almost anyway you can fix it, but this was absolutely great to the last crumb. I ended up with too much grease in it when I fried it. Now I just throw away the foil with nothing more to clean up. I did have to cook it a little longer, and I skipped the tomatoes, but will try that later.
Yummy. This was easy and a good alternative to fried.
So I was surprised by how much I truly enjoyed this recipe! I substituted diced tomatoes and used ground oats instead of the bread crumbs. Also added red bell peppers and onions. It was delicious. I highly recommend if you’re looking for a filling vegetarian dish.
I keep it simple.. leave out the garlic, salt and pepper and the tomatoes. I still thing it is really good. I love fried okra but I do not fry in my house. This is just as good and not greasy 🙂
My friend gave me Okra from their garden and this turned out really great! I shared with a friend and they have also loved it! They have a garden and have made this three times in a span of a few weeks!
First time cooking okra and this was superb! Used all fresh ingredients, regular bread crumbs and a regular tomato. I added 1/2 of a red onion and one ear of fresh corn. Added 10 minutes the baking time. OUTSTANDING! I could have eaten the entire tray! Thanks for the keeper!
Love it! I was skeptical about how close it would taste to fried okra, but it’s spot on without all the grease. I used regular bread crumbs and a normal tomato and it turned out just fine. I might add just a touch of cayenne next time to give it a bit of a kick.
Excellent
Yum! I’d rate at 5, but only some of my family loves this, and we changed it (didn’t have panko crumbs or tomatoes). Used cornmeal sprinkled on, stirred, more sprinkled on, stirred, etc. until no more cornmeal would stick. Baked until crispy. My youngest son and I were the biggest fans, but I think the other family members will learn to love this if I just make it more often. Might try to toss with some whipped egg whites next time before adding breading. Might add some flour too – but only because my husband wanted more coating. Thanks, Sarah! Though we changed this up due to ingredient issues, you gave me the courage to try oven-baked okra! I’ve never done well frying okra, but this came out swell!
Terrific idea! I did not use tomatoes (none on-hand), but the okra was great! I think any of your favorite coating mixes could be used too, if you don’t have panko bread crumbs. I also had to cook a tad longer than indicated, but I like mine extra crispy. So much easier than frying!
I can’t believe I didn’t write a review on this last summer. I was looking through my reviews so I could find the recipe again and it wasn’t there. I made it once last summer and it was so good, I ended up making it 2 or 3 more times for dinner guests. It did turn out nice and crunchy with a healthy fat from olive oil added instead of deep frying. Thanks for the recipe!
Yum! Nice and light and crunchy.