Mediterranean Vegetable Stew Over Soft Polenta

• 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

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.

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.

Serves 6 (2/3c. polenta, 1 c. stew); 351 calories.

VERDICT:  Another recipe for Harrison's zucchini.  I used fresh garlic, and mistakenly bought regular stewed tomatoes instead of Italian-style.  I added some oregano, sage, and crushed red pepper, but still thought it was bland.  Toss.