← All recipes

🍰 Crispy Polenta and Zucchini Bake

1476 kcal · 30 min · 4 servings

Ingredients

• 750 ml vegetable broth
• 1 tsp saffron (ground)
• salt
• nutmeg (ground)
• 1 tbsp butter
• 175 g polenta (instant)
• 2 zucchini
• pepper (from the mill)
• 4 tbsp olive oil
• olive oil (for the dish)
• 40 g grated parmesan
• 1 tbsp lemon juice
• 1 sprig rosemary
• 2 tbsp sliced almonds

Instructions

1. 1. Pour the vegetable broth into a pot.
2. 2. Season the broth with saffron, salt, and ground nutmeg.
3. 3. Add the butter and bring the mixture to a boil.
4. 4. Sprinkle in the semolina and stir briefly.
5. 5. Remove the pot from the heat.
6. 6. Let the polenta swell for a few minutes, stirring occasionally.
7. 7. Rinse the zucchini under cold water.
8. 8. Slice the zucchini lengthwise into approximately 5 millimeter thick slices.
9. 9. Season the zucchini slices with salt and pepper.
10. 10. Heat oil in a large frying pan.
11. 11. Fry the zucchini slices in batches until golden brown on both sides.
12. 12. This takes about 1 to 2 minutes per side.
13. 13. Remove the fried slices from the pan.
14. 14. Repeat the process with the remaining oil and zucchini slices.
15. 15. Preheat the oven to 180 degrees Celsius.
16. 16. Use the top and bottom heat setting.
17. 17. Brush a quiche pan or baking dish with oil.
18. 18. Stir the grated Parmesan cheese into the prepared polenta.
19. 19. Taste the polenta mixture and adjust seasoning if needed.
20. 20. Pour the polenta into the prepared pan.
21. 21. Smooth the surface of the polenta.
22. 22. Arrange the zucchini slices in a fan shape on top of the polenta.
23. 23. Press the zucchini slices slightly into the polenta.
24. 24. Drizzle lemon juice over the zucchini.
25. 25. Add one tablespoon of oil.
26. 26. Pluck the rosemary needles from the stems.
27. 27. Sprinkle the rosemary needles and almonds over the cake.
28. 28. Bake the cake in the oven for about 30 minutes.
29. 29. Remove the cake from the oven.
30. 30. Cut the cake into pieces.
31. 31. Serve the cake warm.

Nutrition per serving

• kcal: 1476
• Protein: 33 g · Fett/Fat: 130 g · Carbs: 47 g