Healthy Zucchini Polenta Slice Recipe
Ingredients
- olive or canola oil spray
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 zucchini
- 1 carrot
- 2 1/2 cups water
- 1 tsp reduced-salt vegetable stock
- 95 g polenta
- 4 eggs
- pepper, to taste
- dried mixed herbs
- 3/4 cup frozen peas
- 1/2 cup low-fat cheese, grated
Method
- Preheat oven to 220° C (200° C fan forced).
- Spray an oven-proof pan* with oil and put over a medium high heat. Add onion and cook for 3-4 minutes, till softened.
- Grate the zucchini and carrot and squeeze as much moisture out as you can. Add this and the garlic and cook for 1-2 minutes, then add stock powder and water.
- Bring to a simmer, then whisking constantly, add the polenta in a slow, steady stream.
- Reduce heat to low and cook, stirring occasionally, for at least 10 mins until the polenta is thick and not too grainy. Turn off the heat.
- Mix the eggs, pepper, herbs, peas and cheese in a bowl. Pour into the pan and mix into the polenta.
- Put the pan into the oven for 20-25 minutes, or until it has risen a little and is golden. The slice will sink and firm up as it cools so don’t worry if it still looks a little wobbly in the middle.
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Ingredients for zucchini polenta slice -
Squeeze the moisture out of the grated vegetables using a strong paper towel or a clean chux or cloth.
Healthy tip!
We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2138 kJ | 300 kJ |
| 511 Cal | 72 Cal | |
| Protein | 31 g | 4 g |
| Fat, total | 20 g | 3 g |
| — saturated | 8 g | 1 g |
| Carbohydrate | 45 g | 6 g |
| — sugars | 10 g | 1 g |
| Sodium | 620 mg | 87 mg |
| Fibre | 11 g | 2 g |
Member comments & rating
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Comments (2)
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Thank you very helpful information before l cook this meal for myself and others
Janet Sinclair
Posted on: 11 Jul 22 -
An interesting recipe (my first attempt with polenta!), but I felt the recipe needed added flavour. I could faintly taste the vegetable stock but I’m sure extra herbs and spices could help. Bacon could give it some kick but I’m aware that processed meats are not healthy. Even after squeezing water from the grated carrot and zucchini, the slice was too moist after cooking (the top browning a little) - not crisp like in the recipe photo. Next time I would try cooking longer with foil. Thanks.
Anonymous
Posted on: 14 Oct 19
