Rainbow Trout with Zucchini & Carrot Ragù

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  2 pieces
• ciabatta
  2 pieces
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• crushed tomatoes
  1 can
• garlic powder
  1 tsp
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• onion
  1 piece
• parmesan cheese
  1 c
• precooked polenta
  1 c
• rainbow trout
  2 fillets
• salt
  1 tsp
• sour cream
  1 c
• sugar
  1 tsp
• vidalia onion paste
  1 tbsp
• water
  ⅓ cup
• zucchini
  1 piece

🍳 Cookware

• large pan
• small pot

1. 

   1

   sour cream vidalia onion paste ciabatta carrot onion precooked polenta zucchini crushed tomatoes cream cheese italian seasoning parmesan cheese rainbow trout garlic powder salt sugar olive oil cooking oil butter black pepper

   sour cream: 1 c, vidalia onion paste: 1 tbsp, ciabatta: 2 pieces, carrot: 2 pieces, onion: 1 piece, precooked polenta: 1 c, zucchini: 1 piece, crushed tomatoes: 1 can, cream cheese: 2 oz, italian seasoning: 1 tsp, parmesan cheese: 1 c, rainbow trout: 2 fillets, garlic powder: 1 tsp, salt: 1 tsp, sugar: 1 tsp, olive oil: 1 tbsp, cooking oil: 1 tbsp, butter: 2 tbsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce.
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add carrot, onion, and zucchini; season with garlic powder, half the italian seasoning, salt, and black pepper. Cook, stirring occasionally, until veggies are softened and lightly browned ⏱️ 7-10 minutes .
4. 

   4

   Meanwhile, heat a small pot over medium heat. Add precooked polenta and water . Mash with a potato masher until mostly smooth ⏱️ 30-60 seconds .

   water: ⅓ cup
5. 5

   Cut ciabatta on a diagonal into triangles and drizzle with olive oil.