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zucchini polenta



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  • Carbohydrates: 298.6
  • Fats: 21.0
  • Dietary Fiber: 18.0
  • Minerals: 51.0
  • Proteins: 28.0
  • Vitamins: 38.0
  • Water: 10.0


  1. Mix the cornmeal and water together in a small bowl
  2. Bring the broth and salt to a boil in a saucepan over medium-high heat
  3. Lower heat to medium-low and slowly add cornmeal
  4. Stirring for about 2 minutes or until the polenta is smooth
  5. Remove pan from heat
  6. Add in zucchini
  7. Cheddar cheese
  8. And butter
  9. Stir until well mixed and cheese is melted
  10. Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray
  11. Spoon tomato sauce over the top
  12. Sprinkle with parmesan cheese
  13. Bake in a 350 oven
  14. Uncovered
  15. For 30 minutes or until heated through
  16. Let stand 5 minutes
  17. Then cut into squares to serve

Step 11

Total Time in Minute 60

Ingredients Count 9

cooking zucchini polenta

See More Relate Photo


Yellow cornmeal


Chicken broth



Cheddar cheese


Tomato sauce

Parmesan cheese

zucchini polenta Related Video

































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