Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top Stove
Ingredients
32ouncepolenta 2 tubes, sliced in 10 rounds
5tablespoonextra virgin olive oildivided
3cupzucchinichopped
⅔cupshallotminced
5clovegarlicminced
½cupvegetable stock
4Roma tomatoseeded and chopped
5tablespoonfresh basilminced
3tablespoonItalian parsleyminced
¼cup Parmesan cheeseshredded
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.
Reheating Instructions
Reheat until warmed through in the stove or microwave.