Almond Crusted Zucchini Over Almond Polenta

Something Extra Winter 2016

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Almond Crusted Zucchini Over Almond Polenta

Almond Crusted Zucchini Over Almond Polenta
2 large zucchini, ends trimmed
Olive oil cooking spray
1 cup sliced almonds, crushed
1/4 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
1/2 tsp. Raely's Isle of Capri Sea Salt
1/4 cup almond flour
3 egg whites, beaten

Almond Polenta:
2 cups vegetable broth
1 cup almond flour
1/4 cup polenta
2 tbsp. almond or extra virgin olive oil
3 tbsp. grated Parmigiano-Reggiano cheese (in our Deli)
1/2 tsp. chopped fresh rosemary
2 cloves garlic, minced
Freshly ground pepper and Raley's Isle of Capri Sea Salt to taste

Gluten-free, vegetarian and packed with flavor. Garnish with additional Parmesan, sea salt and rosemary, if you like. 

Prep: 20 minutes, Cook: 30 minutes, Serves: 6

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Cut zucchini into thick, diagonal slices and place on baking sheet; coat liberally with cooking spray.

2. Stir together almonds, Parmesan and salt in a large shallow dish. Place almond flour in another shallow dish and egg whites in third dish. Coat each zucchini stick with almond flour. Dip in eggs, making sure to cover completely, then roll in crushed almond mixture. Place back on baking sheet and coat liberally with cooking spray. Bake for 20 minutes, coating with cooking spray once more halfway through cooking.

3. While zucchini is cooking, bring broth, almond flour, polenta and oil to a boil in a medium saucepan. Reduce heat to medium-low and cook for 15 minutes or until thickened, stirring frequently. Stir in cheese, rosemary, garlic, pepper and salt and cook for 1 minute more.

4. Spoon onto 6 plates and top with zucchini.

Nutritional Information:
362 calories, 15 g protein, 27 g total fat (3 g sat.), 19 g carbohydrate, 6 g fiber, 5 g sugar, 5 mg cholesterol, 518 mg sodium, 10 points


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