Cut the zucchini into cubes.
In a frying pan, heat a drizzle of olive oil over medium heat. Grate the garlic into the pan and stir.
Add the zucchini and cook for 3-4 minutes, stirring frequently. Add the tomatoes, salt & pepper, and cook for 4 more minutes.
Bring the almond milk to a boil in a saucepan and add salt & pepper.
Add the polenta to the almond milk and stir constantly for 3-4 minutes on low heat until it gets creamy. Add one tablespoon of olive oil if too thick, add a little bit more almond milk.
Serve the polenta with the vegetables and a handful of arugula. Add a drizzle of olive oil, salt & pepper and enjoy!
Average estimated amount for one serving
On average, one serving contains 464 Energy, 16 g of Fat, 64 g of Carbohydrates, 12 g of Protein.