Tomato Zucchini Skillet over Polenta
Italian-inspired
A tomato and zucchini skillet served over soft Parmesan polenta.
- Servings (recipe yield)
- 4 servings
- Prep time
- 12 min
- Cook time
- 25 min
- Rest / chill / soak
- 0 min
- Total time
- 37 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 1 cup quick-cooking polenta
- 4 cups water
- 2 tbsp olive oil
- 2 medium, sliced zucchini
- 2 cloves, minced garlic
- one 14½ oz can canned diced tomatoes
- ½ tsp dried oregano
- ¼ cup grated Parmesan
- to taste salt
Instructions
- Brown the zucchini in oil in a wide skillet. Add garlic, tomatoes and oregano and simmer until the sauce thickens, about 10 minutes.
- Whisk polenta into simmering salted water and cook according to its package. Stir in Parmesan.
- Spoon the vegetables and sauce over the polenta while it is still soft.
Source: Pantry Formula original recipe · Public-domain source license