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Low Fat Zucchini Polenta Pizzette

(see also Oven Baked Polenta)

1 tablespoon extra virgin olive oil
2 large shallots, finely chopped, about 1/2 c.
2 medium zucchini, coarsely grated
1 tsp. dried basil
Salt and freshly ground pepper
9-inch square baked polenta
1/3 cup shredded part skim mozzarella cheese

Heat the oil in a heavy, medium skillet over medium high heat. Sauté the shallots until soft, 5-6 minutes. Add the zucchini and basil and cook about 8 minutes, until the squash is bright green and the squash's liquid has evaporated. Season to taste with salt and pepper. Preheat the oven to 375 F. Assemble the pizzette by placing the square of polenta on a cutting board. Cut it vertically into sixteen 21/4 inch squares. Then, cut each square in half horizontally, making 32 squares. Arrange the squares in one layer on baking sheets, leaving a half-inch between squares. Sprinkle 2 teaspoons grated mozzarella over each square. Cover with 1 tablespoon of the zucchini. Bake until the polenta and topping are heated through and the cheese is melted, 6-8 minutes. Serve warm.

Each of the 32 squares contains 38 calories and 2 grams of fat.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.