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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large nonstick skillet, cook polenta rounds in 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown.
- Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
- Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.
Cook Times
Ingredients
Ingredients
- 32 ounce polenta 2 tubes, sliced in 10 rounds
- 5 tablespoon extra virgin olive oil divided
- 3 cup zucchini chopped
- ⅔ cup shallot minced
- 5 clove garlic minced
- ½ cup vegetable stock
- 4 Roma tomato seeded and chopped
- 5 tablespoon fresh basil minced
- 3 tablespoon Italian parsley minced
- ¼ cup Parmesan cheese shredded
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Reheat until warmed through in the stove or microwave.
Nutrition
Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg
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