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🍽️ Crispy Zucchini on Creamy Polenta

348 kcal · 30 min · 4 servings

Ingredients

• 1000 g zucchini (4 zucchini)
• 100 ml olive oil (10 tbsp)
• 150 g parmesan (in a block)
• 150 g breadcrumbs
• 700 ml milk (1.5% fat)
• salt
• 250 g polenta
• 2 bunch basil
• pepper

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Remove the tough ends of the zucchini.
3. 3. Slice the zucchini into rounds about one centimeter thick.
4. 4. Grease a baking tray with one tablespoon of oil.
5. 5. Place the zucchini slices flat on the prepared tray.
6. 6. Grate the Parmesan cheese finely.
7. 7. Mix the grated Parmesan in a bowl with the breadcrumbs.
8. 8. Spread the cheese and breadcrumb mixture evenly over the zucchini slices.
9. 9. Drizzle the remaining olive oil over the topped slices.
10. 10. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
11. 11. Place the tray on the middle rack in the oven.
12. 12. Bake the zucchini for about 15 minutes until golden brown.
13. 13. Pour the milk and 300 milliliters of water into a pot.
14. 14. Season the liquid lightly with salt.
15. 15. Bring the mixture in the pot to a boil.
16. 16. Stir in the polenta.
17. 17. Let the polenta come to a boil once.
18. 18. Reduce the heat to a low setting.
19. 19. Let the polenta swell for 10 minutes.
20. 20. Stir occasionally to prevent sticking.
21. 21. Wash the basil under cold water.
22. 22. Shake the basil dry.
23. 23. Pluck the leaves from the stems.
24. 24. Finely chop the basil leaves in a blender or with a knife.
25. 25. Fold the chopped basil into the finished polenta.
26. 26. Season the polenta finally with salt and pepper.
27. 27. Serve the polenta with the baked zucchini slices.

Nutrition per serving

• kcal: 348
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 35 g