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Epicurious

Zucchini and Polenta Marinara

This dish is almost embarrassingly easy, but such a crowd-pleaser that I just had to share it. Use a flavorful prepared marinara—smoked tomato, mushroom, or chunky vegetable.

Recipe information

  • Yield

    6 servings

Ingredients

One 18-ounce tube polenta
2 medium zucchini, sliced 1/4 inch thick
One 28-ounce jar good-quality marinara sauce
1 1/2 cups grated vegan mozzarella cheese
Sliced fresh basil leaves, optional

Preparation

  1. Step 1

    Preheat the oven to 425°F.

    Step 2

    Cut the polenta into 1/2-inch-thick slices. Spread a little of the marinara sauce over the bottom of a shallow 1 1/2-quart baking dish. Arrange the polenta slices in a single layer.

    Step 3

    Arrange the zucchini slices over the polenta, then pour the remaining sauce evenly over them.

    Step 4

    Sprinkle the surface evenly with the cheese. Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, until the cheese is melted and bubbly. Serve at once, garnishing each serving with fresh basil if desired.

  2. nutrition information

    Step 5

    Calories: 257

    Step 6

    Total Fat: 14g

    Step 7

    Protein: 6g

    Step 8

    Carbohydrates: 26g

    Step 9

    Fiber: 6g

    Step 10

    Sodium: 920mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsPolentaRice & GrainsZucchiniSquashVegetableMainSideDinnerVeganGluten FreeVegetarianDairy FreeNut FreeEasyOven BakeCookbooks
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