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- 4 L zucchini
- 2 cups polenta
- 1/2 cup butter
Polenta with zucchini
4-Large size zucchini
2-Cups of polenta
Water or vegetable stock
¼ cup butter
Oil for frying
Salt and pepper and chili flakes
Rosemary or basil
Mozzarella cheese sprinkle
Parmesan cheese sprinkle
1 red pepper
1 onion chopped
2 table spoons tomato past
Who to prepare
Pell part of the zucchini and cut length ways, fry to golden.
Until all segments are finished.
Put butter in a pot add the polenta steer add salt and pepper.
Add water steer continually by adding moor water as it needed
Till it thick but not runny poor in a buttered oven try
Shake it to make it take a flat level, sprinkle with the cheese
Lay the zucchini on the polenta make sure it covers it all.
Who to make the sauce
Put the ¼ of a cup of oil in a pot; fry the onion with red pepper
When golden add the tomato paste paprika salt chili.
Put a 1 tea spoon on the zucchini leaving some space in between
Sprinkle with rosemary and cheese.
Bake at 180 for 40 mints or until golden,
Take it out let it rest for few mints cut into sections.
Serve with salad