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

  1. Preheat oven to 220° C (200° C fan forced).
  2. Spray an oven-proof pan* with oil and put over a medium high heat. Add onion and cook for 3-4 minutes, till softened.
  3. 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.
  4. Bring to a simmer, then whisking constantly, add the polenta in a slow, steady stream.
  5. 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.
  6. Mix the eggs, pepper, herbs, peas and cheese in a bowl. Pour into the pan and mix into the polenta.
  7. 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.


  • recipe step image
    Ingredients for zucchini polenta slice
  • recipe step image
    Squeeze the moisture out of the grated vegetables using a strong paper towel or a clean chux or cloth.
Comment: If you don’t have an oven-proof fry pan, use an ordinary frying pan then transfer ingredients to a casserole dish or tray before putting in the oven.

Healthy tip!

On a budget? If fresh produce is not available or is too expensive, try canned or frozen fruit and veg!

More tips

Nutrition Information

per serving per 100g
Energy 2138 kJ 300 kJ
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 (1)

  • Avatar

    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.
    Catherine Munster
    Posted on: 14 Oct 19

Rating (1 ratings)

3




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