Baked Polenta Casserole with Zucchini & Spinach

Polenta Zucchini casserole

This easy baked polenta casserole uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it’s almost so embarrassingly easy to make, but such a crowd-pleaser. Use a really flavorful prepared marinara—roasted tomato, garlic, mushroom, or chunky vegetable. Adapted from Vegan Express by Nava Atlas. Serves: 6

  • 2 to 3 cups good-quality marinara sauce (depending on how saucy you like your dishes!)
  • 18-ounce tube polenta, cut into 1/2-inch-thick slices
  • 2 medium zucchinis, sliced 1/4-inch thick
  • 6 to 8 ounces baby spinach, steamed until just wilted
  • 1 1/2 cups grated mozzarella-style vegan cheese
    (or use a spicy vegan cheese like pepperjack)
  • Sliced fresh basil leaves for garnish, optional

1  Preheat the oven to 425º F.

2  Spread the bottom of a shallow 2-quart baking 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, followed by the spinach.

4  Pour the remaining sauce evenly over the surface, then sprinkle evenly with the cheese.

5  Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, or until the cheese is melted and bubbly.

6  Let stand for 5 minutes or so, then serve. Garnish each serving with fresh basil if desired.

Polenta Zucchini casserole recipe

Nutrition Information:
Per serving: 257 calories; 14g fat; 920mg sodium; 26g carbs; 6g fiber; 6g protein

Photos: Hannah Kaminsky

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One comment on “Baked Polenta Casserole with Zucchini & Spinach

  1. AJ

    This casserole is AH-mazing. Our store was out of vegan mozzarella and pepper jack, so we had it with cheddar. Everyone (vegan and non-vegan) loved this meal. Thank you for a GREAT recipe!

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