Zucchini may not be new to your diet, but have you tried polenta? This versatile grain is the dinner version of grits. Polenta can be creamy or you can wait for it to harden a bit, slice it up, and grill it a bit. It works as the perfect backdrop for this zucchini sauté (and is pretty healthy for you, too!) Add in the ranchero beans and you’ve got a filling and balanced meal in no time.
If you are enjoying this recipe series, you can check out the previous CSA recipe here:
Psst, some of our Johnson Fitness & Wellness stores are actually CSA pickup locations! We’ve got free totes to carry all of your goodies in. The CSA program that we use is organized by Westridge Organic Produce. To find out more about our local Madison, WI CSA program, you can go here!
Sautéed Zucchini Over Polenta With Ranchero Beans
- 2 Large Zucchinis
- 1/2 Tbs Dried Oregano
- 2 Garlic Bulbs, Minced
- 1 15 Oz Can Ranchero Beans (or use Pinto Beans with a Packet of Taco Seasoning)
- 1 Cup Uncooked Polenta
- 2 Tbs Earth Balance or Butter
- 1 Bunch Scallions, Chopped
- Salt and Pepper
- Optional: Hot Sauce
- Bring 4 cups of water to a boil. Add polenta and reduce heat to low, whisking frequently polenta starts to thicken.
- Cover the pot and let polenta cook for 20 minutes or until desired thickness. Stir in butter, salt and pepper.
- Slice zucchini into 1/4-1/2” discs, then halve or quarter the discs.
- Heat a small amount of oil in a large skillet and sauté the garlic for a couple minutes. Add zucchini to the pan and sprinkle with oregano.
- Sauté at medium-high heat for 20 minutes, turning regularly so you start to get some brown bits but without letting it stick to the pan too much. Add more oil if necessary. Sprinkle with salt and pepper.
- Heat ranchero beans in a small pot on the stove until warm.
- Create individual servings: Fill each serving bowl with a healthy scoop of polenta followed by beans and zucchini. Garnish with chopped scallions and top with hot sauce.