Best 3 Zucchini Polenta Recipes
Calling all zucchini enthusiasts! Get ready to embark on a culinary journey with our diverse collection of zucchini polenta recipes. Whether you're a seasoned chef or just starting your kitchen adventures, we have something for every palate and skill level. Discover the delightful Zucchini Polenta Bake, a delectable combination of creamy polenta, tender zucchini, and a crispy Parmesan crust. For a lighter option, try the refreshing Zucchini Polenta Salad, where grilled zucchini and tangy dressing harmonize perfectly with the creamy polenta. If you're craving comfort food, the hearty Zucchini Polenta Soup is an absolute must-try, offering a velvety texture and a symphony of flavors. And for a unique twist, the Zucchini Polenta Pizza is a delightful fusion of Italian and American cuisine, featuring a crispy polenta crust topped with your favorite pizza toppings. Each recipe is carefully crafted to showcase the versatility and deliciousness of zucchini, ensuring a memorable and enjoyable cooking experience.
Let's cook with our recipes!
ITALIAN POLENTA CASSEROLE
Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
- Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
- Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 21.3 g, Cholesterol 54.7 mg, Fat 18.8 g, Fiber 2.4 g, Protein 16.7 g, SaturatedFat 11.4 g, Sodium 1035.9 mg, Sugar 3.3 g
ZUCCHINI POLENTA
Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.
Provided by ratherbeswimmin
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cornmeal and water together in a small bowl.
- Bring the broth and salt to a boil in a saucepan over medium-high heat.
- Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
- Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
- Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
- Spoon tomato sauce over the top; sprinkle with parmesan cheese.
- Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
- Let stand 5 minutes, then cut into squares to serve.
Nutrition Facts : Calories 298.6, Fat 13.8, SaturatedFat 7.8, Cholesterol 35.4, Sodium 1239.2, Carbohydrate 31.4, Fiber 4, Sugar 4.5, Protein 14.3
POLENTA WITH ZUCCHINI, PEPPERS AND CHEESE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Wash, trim and seed red peppers; dice fine.
- Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
- Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
- Bring chicken stock to boil in a covered pot.
- Grate cheese.
- Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
- When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 13 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 10 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1423 milligrams, Sugar 22 grams
Tips:
- Use fresh zucchini: Fresh zucchini has a better flavor and texture than zucchini that has been sitting around for a while. Look for zucchini that is firm and has a deep green color.
- Grate the zucchini finely: This will help it to cook evenly and will also help to prevent it from becoming watery.
- Use a good quality polenta: Polenta made from stone-ground cornmeal will have a better flavor and texture than polenta made from mass-produced cornmeal.
- Cook the polenta slowly and steadily: This will help it to develop a creamy texture and will also prevent it from becoming lumpy.
- Add plenty of cheese: Cheese is what makes polenta so delicious. Use a good quality Parmesan cheese and add it to the polenta while it is still hot so that it can melt and evenly distribute throughout.
- Serve the polenta immediately: Polenta is best served hot and fresh. If you are not going to serve it right away, you can keep it warm in a low oven or in a slow cooker.
Conclusion:
Zucchini polenta is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. Whether you like it cheesy, herby, or spicy, there is a zucchini polenta recipe out there for you. So next time you are looking for a new and exciting way to cook zucchini, give zucchini polenta a try. You won't be disappointed!
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