Mediterranean Vegetable Stew over Soft Polenta

Serve this simple meatless stew with a green salad.

Yield: 6 servings (serving size: about 2/3 cup polenta and about 1 cup stew)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 22%
  • Fat: 8.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 17g
  • Carbohydrate: 53.6g
  • Fiber: 8.6g
  • Cholesterol: 16mg
  • Iron: 3.1mg
  • Sodium: 943mg
  • Calcium: 375mg


  • 2 teaspoons olive oil
  • 2 cups (1/4-inch) slices zucchini
  • 1 1/2 teaspoons bottled minced garlic
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 3 cups water
  • 1 cup dry polenta
  • 1 1/2 cups (6 ounces) preshredded fresh Parmesan


  1. Heat oil in a large Dutch oven over medium-high heat. Add zucchini and garlic, and sauté 30 seconds. Stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.
  2. While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally. Stir in cheese. Serve stew over polenta.
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