Crisp Zucchini with Creamy Polenta
Crisp Zucchini with Creamy Polenta - Golden brown zucchini coins will win over even those who avoid veggies
Healthy, because
Even smarter
Nutritional values
Zucchini strengthen the immune system thanks to vitamin C, folic acid, zinc and potassium. Parmesan provides your child with calcium, which is important for healthy bones and teeth.
Instead of basil, spicy lovage or celery green are also suitable.
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 17 mg |
Kitchen utensils
Preparation steps
Rinse zucchini, wipe dry and cut into 1 cm (approximately 1/2-inch) thick slices.
Grease a baking sheet with 1 tablespoon oil and spread the zucchini slices evenly on sheet.
Grate Parmesan, mix in a bowl with the breadcrumbs and sprinkle evenly over the zucchini slices.
Drizzle remaining olive oil over zucchini. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, about 15 minutes.
Meanwhile, bring milk to a boil in a pot with 300 ml (approximately 1 1/4 cups) of water and season with salt. Stir in polenta, bring to a boil and cook over low heat until smooth and creamy, stirring frequently, about 10 minutes.
While the polenta is cooking, rinse basil, shake dry, pluck leaves and chop finely.
Mix the polenta with basil, season with salt and pepper and serve with zucchini slices.
