Directions:
- In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown.
- Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
- Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.79 Kcal (1519 kJ) | ||
| Calories from fat | 116.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 20% | |
|---|---|---|---|
| Cholesterol | 18.93mg | 6% | |
| Sodium | 380.37mg | 16% | |
| Potassium | 471.53mg | 10% | |
| Total Carbs | 49.86g | 17% | |
| Sugars | 6.58g | 26% | |
| Dietary Fiber | 5.86g | 23% | |
| Protein | 13.15g | 26% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 0.7mg | 4% | |
| Calcium | 323.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 127.2 Kcal (533 kJ) | ||
| Calories from fat | 40.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 20% | |
|---|---|---|---|
| Cholesterol | 6.64mg | 6% | |
| Sodium | 133.36mg | 16% | |
| Potassium | 165.32mg | 10% | |
| Total Carbs | 17.48g | 17% | |
| Sugars | 2.31g | 26% | |
| Dietary Fiber | 2.05g | 23% | |
| Protein | 4.61g | 26% | |
| Vitamin C | 5.6mg | 27% | |
| Vitamin A | 0.8mg | 76% | |
| Iron | 0.3mg | 4% | |
| Calcium | 113.5mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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