5-Ingredient Vegan Baked Polenta and Zucchini Casserole

Making great use of readymade firm polenta, this baked polenta and zucchini casserole is family friendly and ridiculously easy. All you need for the rest is zucchini, a good marinara sauce, vegan cheese shreds, and a sprinkling of basil or mozzarella.

It takes 10 minutes tops to prep, then 20 minutes in the oven, and you’ve got dinner. Use a flavorful chunky prepared marinara—smoked tomato, mushroom, or garden vegetable.

What kind of polenta? Here, we’re using the kind of polenta that comes in a (usually 18-ounce) tube makes quick work of prep, and adds flavor, heft, and a comfort factor to this dish. In case you’ve never used tube polenta, here’s what it looks like:

What to serve with Baked Zucchini and Polenta

• This zucchini and polenta bake is delicious served with a simple pasta dish like Spaghetti Aglio e Olio (garlic and olive oil). 
• It’s  also wonderful served side by side with a grain and/or bean-based salad. Lemony Quinoa and Chickpea Salad with Fresh Herbs or Super-Easy Avocado and Bean Salad are two good choices.
• Since you have the oven going at 425ºF, consider roasting a few vegetables in a pan. Get them started about 10 minutes before putting the zucchini and polenta casserole in the oven. Try a medley of broccoli, cauliflower florets, and chickpeas tossed in a little olive oil.
• Serve with a crunchy slaw-style salad (like broccoli slaw) and fresh bread, as shown just below.

Recipe is from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Roasted Zucchini and Summer Squash
• 35+ Cozy, Family-Friendly Casserole Recipes
• Recipes for Using Tube Polenta

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Yield: 4

5-Ingredient Vegan Baked Zucchini and Polenta

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Making great use of readymade firm polenta, this baked zucchini and polenta casserole is family friendly and ridiculously easy. 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 18-ounce tube polenta
• 2 medium zucchini, sliced 1/4 inch thick
• 2 cups good-quality marinara sauce
• 1 1/2 cups mozzarella-style vegan cheese shreds
• Sliced fresh basil leaves or chopped parsley for garnish, as desired

Instructions

1. Preheat the oven to 425º F.
2. Cut the polenta into 1/2-inch-thick slices. Spread the bottom of a shallow 1 1/2-quart baking dish (9 inch square or small oblong dish casserole dish) with a little of the marinara sauce, then arrange the polenta slices in a single layer.
3. Arrange the zucchini slices over the polenta, then pour the remaining sauce evenly over them. 
4. Sprinkle the surface 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 and bubbly. 
5. Garnish with basil or parsley and serve at once.

See lots more plant-forward casseroles and skillets.