Ingredients
1 tube (1 pound) polenta, cut into 12 slices2 tablespoons olive oil, divided1 medium zucchini, chopped2 shallots, minced2 garlic cloves, minced3 tablespoons reduced-sodium chicken broth1/2 teaspoon pepper1/8 teaspoon salt4 plum tomatoes, seeded and chopped2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon minced fresh parsley1/2 cup shredded part-skim mozzarella cheese
Preparation
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.
