swiss

Baked Polenta with Tomato, Zucchini, and Mountain Cheese

Name: Baked Polenta with Tomato, Zucchini, and Mountain Cheese
Yield: 1 serving
Cuisine: swiss
Ingredients: 55 g instant polenta (cornmeal); 314 g vegetable broth (low sodium); 67 g mountain cheese (Gruyere or similar), grated; 173 g zucchini, sliced; 126 g cherry tomatoes, halved; 11 g olive oil; 0.79 g black pepper; 2 g salt

This baked dish pairs instant polenta with mountain cheese, grated, zucchini, sliced and vegetable broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

53 g Carbohydrates

34 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g instant polenta (cornmeal) 204 kcal
314g vegetable broth (low sodium) 19 kcal
67g mountain cheese (Gruyere or similar), grated 277 kcal
173g zucchini, sliced 29 kcal
126g cherry tomatoes, halved 23 kcal
11g olive oil 97 kcal
1g black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

olive oil
Heat oven to 425 F (220 C). Lightly oil a small baking dish.
instant polenta (cornmeal)vegetable broth (low sodium)
Bring vegetable broth to a boil in a small pot. Whisk in instant polenta and cook 2-3 minutes until thick.
mountain cheese (Gruyere or similar)black peppersalt
Stir in half the grated mountain cheese, black pepper, and a pinch of salt.
instant polenta (cornmeal)zucchinicherry tomatoes
Spread polenta into the baking dish. Top with sliced zucchini and cherry tomatoes.
vegetable broth (low sodium)olive oil
Drizzle with olive oil and bake 18-20 minutes until vegetables are tender and edges are browned.
mountain cheese (Gruyere or similar)
Sprinkle remaining cheese over the top and bake 2 minutes more to melt. Rest 3 minutes before serving.