Zucchini Polenta
Experience comfort food with a fresh twist in this creamy and savory Zucchini Polenta recipe! Featuring tender, sautéed zucchini infused with garlic over a decadent bed of buttery, parmesan-enriched polenta, this dish strikes the perfect balance between hearty and wholesome. Made with simple yet flavorful ingredients like vegetable broth, olive oil, and fresh basil for garnish, this recipe is not only satisfying but also impressively easy to prepare in just 40 minutes. Whether you’re looking for an elegant vegetarian main course or a versatile side dish, Zucchini Polenta is the perfect option. Serve it warm with a sprinkle of fresh herbs for a dish that’s as beautiful as it is delicious! Perfect for weeknight dinners or special occasions, this recipe is bound to become a household favorite.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup polenta (cornmeal)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 1 cup parmesan cheese (grated)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
Wash the zucchini and cut it into thin rounds. Mince the garlic cloves and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini slices, a pinch of salt, and black pepper. Sauté for 5-7 minutes, or until the zucchini is golden and tender. Remove from heat and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Once boiling, reduce the heat to low and slowly whisk in the polenta, making sure to stir continuously to prevent lumps.
Cook the polenta over low heat for about 20 minutes, stirring occasionally. It should thicken to a creamy consistency.
Stir in the butter, parmesan cheese, and 1 tablespoon of olive oil into the cooked polenta. Add salt and pepper to taste.
In the skillet used for the zucchini, add a small drizzle of olive oil and sauté the minced garlic for about 1 minute, or until fragrant. Add the zucchini back to the skillet and toss with the garlic.
To serve, spoon the polenta into bowls and top with the garlic-sautéed zucchini. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 10772 mg | 468% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 42.7 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2849 mg | 219% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3159 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
