Last Updated on June 1, 2020 by Cathy Jo Johnson
This Zucchini Polenta Bake is one of my favorite side dishes! It’s delicious, filling and a snap to make.
I was looking for something quick and easy to serve along with the main course and stumbled across this Zucchini Polenta Bake in Vegan Express. Even my sister who is “not big on polenta” had a second helping.
The original recipe calls for a tube of polenta, however, quick polenta is a staple in my house and comes together in just a couple minutes. Another modification is the absence of spinach. The texture of cooked spinach isn’t one of my favorites and we prefer the dish without it.
Zucchini Polenta Bake
1 ½ cups instant or quick cooking polenta
3 cups boiling water with a pinch of salt
2 to 3 cups good-quality flavorful marinara sauce. I use Mom’s Stupendous Marinara sauce which I make ahead of time and freeze
2 medium zucchinis, sliced 1/4 inch thick
1 1/2 cups grated mozzarella-style vegan cheese
Sliced fresh basil leaves for garnish, optional
Preheat the oven to 425 degrees F. Coat the bottom of 9.5×13.5X2inch (3qt) pan with cooking spray. I use a glass pan and it’s never stuck yet.
Add 1 ½ cups instant polenta to 3 cups of boiling water. Wisk for a couple of minutes until the polenta has thickened. Pour the cooked polenta into the pan. Arrange the zucchini slices over the polenta. Pour the sauce evenly over the surface, then sprinkle evenly with the cheese. Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, or until the cheese is melted. Serve at once, garnishing each serving with fresh basil if desired.
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