Polenta with Zucchini Bake - Lori Fernandez

Ingredients

• 1 lb Zucchini cut into one inch pieces
• 2 tbsp Olive oil
• 8 oz Shrimp medium
• 2 Garlic cloves or one tablespoon dried
• 14 oz Diced tomatoes
• 1 tsp Thyme - dried or one tablespoon fresh thyme minced
• 1 tbsp Italian Seasoning
• 3 cups Water
• 1 cup Polenta
• 1 tsp Salt
• ¼ cup Parmesan cheese
• 1 cup Havarti cheese - diced or shredded
• Basil - slivered