Sort ingredients
jungkooksbiwi
QR Code
Listen
Pdf
Preheat oven to 200°C.
Start by washing the zucchini and cutting them lengthwise.
Using a corer or spoon, cut a cavity in the zucchini. Chop the zucchini core finely.
Brush the zucchini with olive oil and bake for 15 minutes.
In the meantime, drizzle olive oil into a deep pan. Add the zucchini hearts and sauté for 3 minutes. Add the thyme.
Then pour in the polenta and water. Add salt and pepper. Mix well. Let cook on low heat for 10 minutes and then add the butter. Cook for 10 minutes more until the polenta is cooked. Then let cool for a few minutes.
Chop the red onion, cut the cherry tomatoes into quarters and the sun-dried tomatoes into small pieces. Crumble the feta.
Add the red onion, sun-dried tomatoes, cherry tomatoes and half the feta cheese to the polenta. Add salt and pepper. Remove the zucchini from the oven and top with the polenta filling.
Finish with a few sun-dried tomatoes and pine nuts on top. Bake for 20 minutes at 200 °C.
Garnish with remaining feta cheese and basil.