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Zucchini Polenta Casserole is a dish that beautifully marries comfort food with health-conscious ingredients. This casserole is not only a feast for the eyes but also a nourishing option for those seeking to incorporate more vegetables into their diet. With its creamy texture, rich flavors, and a golden-brown top, this dish offers a delightful way to enjoy the wholesome goodness of zucchini and polenta. Perfect for a family dinner, a potluck, or a cozy night in, it’s a versatile recipe that caters to both vegetarians and those looking for hearty comfort food.

Zucchini Polenta Casserole

Discover the comforting and nutritious Zucchini Polenta Casserole, a delightful vegetarian dish that combines creamy polenta and tender zucchini for a mouthwatering meal. Perfect for family dinners or potlucks, this recipe showcases the health benefits of zucchini and polenta while highlighting their rich flavors and textures. With a cheesy, golden-brown top, it's not just a feast for the palate but also a beautiful addition to your table. Enjoy cooking and sharing this wholesome dish with your loved ones!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

2 medium zucchinis, thinly sliced

1 cup cherry tomatoes, halved

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 large onion, diced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions
 

Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a boil over medium heat. Gradually whisk in the polenta, stirring continuously to avoid clumps. Reduce heat to low and cook for about 15-20 minutes until thick, stirring occasionally. Season with salt and pepper.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Then add the sliced zucchini and cherry tomatoes, followed by the oregano and basil. Sauté for another 5-7 minutes, until the zucchini is tender. Season with salt and pepper to taste.

      Assemble the Casserole: Preheat the oven to 375°F (190°C). In a greased 9x13 inch casserole dish, spread half of the prepared polenta on the bottom. Layer the sautéed vegetable mixture over the polenta, scattering half of the mozzarella and half of the Parmesan cheese on top.

        Layer the Remaining Polenta and Cheese: Spread the remaining polenta over the vegetable mixture, smoothing it out. Top with the remaining mozzarella and Parmesan cheese.

          Bake the Casserole: Cover the casserole with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

            Garnish and Serve: Allow the casserole to cool for a few minutes before slicing. Garnish with fresh basil leaves and enjoy warm!

              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings