Entrees (Vegetarian)

Zucchini Polenta Pie (Meatless Monday)

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Surprise!  Another zucchini recipe. You’re not sick of zucchini yet, right? Good, because I’ve got more where this comes from.  But don’t worry, soon enough you’ll be getting some butternut squash recipes since that’s the next big harvest from our garden.  The good news is that if you don’t like zucchini (you’re crazy) you can use eggplant in this recipe or yellow squash.  In all reality, the plethora of tastes and flavor combinations in this dish really made it unique, and almost impossible to even taste the zucchini.  I might even add more the next time I make it, because, I love the stuff (even after having been chowing down on it for a month now).

Zucchini Polenta Pie

 Ingredients

  • 1 Tbsp. olive oil
  • 1/2 yellow onion, diced **
  • 2 medium zucchinis, chopped
  • 2 cups crushed tomatoes (I used to cups chopped Roma tomatoes)
  • 1/2 cup water
  • 1 tsp. garlic powder **
  • 1 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1/4 cup black olives, sliced
  • 1-14 oz. can white kidney beans, drained and rinsed
  • 1 cup cornmeal
  • 3 1/2 cups water
  • 1/4 tsp. salt
  • 1/2 tsp. dried basil (or fresh)
  • 1/2 cup mozzarella cheese, shredded

** NOTE: If you are following a low FODMAPs diet, omit the onion and the garlic powder, and use garlic or Tuscan-infused olive oil to add those flavors back.  This recipe is Gluten Free.

 Directions

  1.  In a large skillet, heat oil over medium heat and saute onions for 5 minutes.
  2.  Add zucchini and saute, stirring occasionally, for 10 minutes or until slightly softened.
  3.  Add crushed tomatoes, water, garlic powder, salt, and red peppers flakes to the onion and zucchini mixture and stir until mixed.  Then add in the olives and beans, and stir until thoroughly mixed.
  4.  Cover and simmer over medium-low heat, stirring occasionally (~10 minutes)
  5.  Preheat oven to 400 degrees F.
  6.  In a small saucepan, bring 3 1/2 cups of water to a coil then slowly whisk in cornmeal and salt, constantly stirring until polenta thickens (~10-12 minutes).
  7.  Lightly oil 2 1/2 quart baking dish with olive oil and pour in zucchini mixture.  Spoon polenta over mixture and spread evenly.
  8.  Top with mozzarella cheese and basil and bake, uncovered, for 10 minutes or until cheese has lightly browned.
  9.  Remove from oven and let cool 5-10 minutes before serving.

Estimated Nutrition Facts for 1/4th of dish
Source: CalorieCount.com

Nutrition Highlights:  Good source of vitamin A and calcium, an excellent source of fiber, iron and vitamin C

You know those moments when you just want to dive into something, even though you know it’s piping hot?!  I had one of those moments when I took this out of the oven.  I restrained myself, barely.

After about ten minutes I cut myself a piece and went to town.  There were three ingredients in this pie that were homegrown; zucchini, tomato, and basil. Wonderful!  One of these days the cheese will be from our cows and the cornmeal will be from our corn.  No.  Not true.  We live in Ohio, but no farms around here.

QUESTION:  Which food can’t you get enough of this summer?  Will you miss it when summer ends, or will you continue to buy it “out of season”?

I hope everyone had a wonderful weekend.  Nick and I started watching Breaking Bad last week and between hanging out with friends this weekend, walking in the Central Ohio Heart Walk, and doing a ton of yard work, managed to watch a few more episodes on Netflix.  I’m obsessed. We’re only just now finishing season one and I can’t believe we have four more seasons to go.  I have never “binge-watched” a show like this before (other than Fringe, and Seinfeld, I suppose) and it’s so addicting.  Do you have any favorite shows you’ve been into lately??

Thanks for reading!

The Candid Rd

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