80--- Zucchini Parmesan with Polenta

It's zucchini season! Okay, most people really don't celebrate that much, because MOST people do not know what to do with zucchini-- but, now YOU DO!

Eggplant parmesan can be a great vegetarian dish-- and I know many meat-lovers who enjoy it as well! This recipe uses zucchini instead, and has a great italian feel-- with loads of vitamins and nutrients. Zucchini is a great source of vitamin A, vitamin C, magnesium, fiber, and manganese. It has lots of heart healthy nutrition and cancer-fighting antioxidants!

These lovely rounds can be served with polenta (recipe below). Polenta is simply cornmeal (grits), prepared as you would rice. It really absorbs flavors, and it has a smooth creamy texture. Cornmeal is gluten-free, and has most likely been enriched with iron and B-vitamins. It's nice to branch away from the same old grains!

Zucchini Rounds

Cooking spray
2 medium zucchini (~1 pound)
2 Tbsp olive oil
1/4 cup freshly grated Parmesan
1/4 cup plain dry bread crumbs (use seasoned if you wish)

Marinara sauce of your choice


Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with olive oil. In a small bowl, combine the Parmesan and bread crumbs. Dip each zucchini round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.

Polenta

2 Tbsp olive oil
2 cloves garlic, finely minced
3 cups chicken or vegetable broth
3/4 cup coarse ground cornmeal
2 Tbsp Parmesan, grated

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken broth, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, reduce heat to low and simmer. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Stir in parmesan ~2 minutes prior to serving.

Nutrition Info for 1/2 cup polenta and 3/4 cup zucchini rounds: 305kcal, 11g fat, 2g saturated fat, 9g protein, 39g carbohydrates