Go Back
Zucchini Polenta Casserole is a comforting yet healthy dish that beautifully combines the vibrant flavors of summer vegetables with the creamy richness of polenta. This delightful casserole not only offers a satisfying meal but also brings a burst of color to your dining table, making it an excellent choice for both busy weeknights and leisurely weekend gatherings. As we explore this delicious recipe, you’ll learn how to create a dish that is not only nourishing but also visually appealing, showcasing the best of what seasonal produce has to offer.

Zucchini Polenta Casserole

Discover the deliciousness of Zucchini Polenta Casserole, a comforting dish that combines creamy polenta with vibrant summer vegetables. This recipe highlights the versatility of polenta and the nutritional benefits of zucchini and cherry tomatoes, making it a visually appealing and nourishing meal. Perfect for busy weeknights or relaxed gatherings, this casserole is sure to impress with its rich flavors and colorful presentation. Enjoy a wholesome dining experience that celebrates seasonal produce!
Print Recipe Pin Recipe

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 additional 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 rolling boil over medium heat. Gradually whisk in the polenta, stirring continuously to prevent any lumps from forming. Once the mixture is combined, reduce the heat to low and cook for about 15-20 minutes, stirring occasionally, until the polenta thickens to a creamy consistency. Season generously with salt and pepper to taste.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, approximately 5 minutes. Stir in the minced garlic and continue to cook for an additional minute, until fragrant. Add the sliced zucchini and halved cherry tomatoes to the skillet, followed by the dried oregano and basil. Cook for another 5-7 minutes, or until the zucchini is tender yet maintains some bite. Adjust the seasoning with salt and pepper as needed.

      Assemble the Casserole: Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish. Start by spreading half of the prepared polenta evenly across the bottom of the dish. Layer the sautéed vegetable mixture over the polenta, sprinkling half of the mozzarella cheese and half of the grated Parmesan on top.

        Layer the Remaining Polenta and Cheese: Carefully spread the remaining polenta over the vegetable layer, smoothing it into an even layer. Finish by topping with the remaining mozzarella and Parmesan cheeses, creating a delicious cheesy crust.

          Bake the Casserole: Cover the casserole with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and has turned golden brown.

            Garnish and Serve: Allow the casserole to rest for a few minutes before slicing into serving pieces. Garnish with fresh basil leaves for an aromatic touch and serve warm for a delightful meal.

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

                Presentation Tips: Serve individual portions on plates, drizzled with a little high-quality olive oil and garnished with extra fresh basil for an inviting look.