This was another Vegan Express recipe and was yet another Vegan Express success! It was incredibly easy to make and tasted so good (my daughter even enjoyed her toddler version). Below is the recipe as copied from Nava Atlas’ web site. The only changes I made were to shake some garlic powder over the polenta before layering on the zucchini and, instead of using a mozzarella-style vegan cheese, I spread a layer of nutritional yeast and a layer of Parma! over the top layer of marinara sauce (it was my first time using Parma! and I LOVED it!).

Polenta and Zucchini Marinara

Serves: 6
Adapted from Vegan Express

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

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

Preheat the oven to 425 degrees.

Cut the polenta into 1/2 inch thick slices. Spread the bottom of a shallow 1 1/2 quart baking dish with a little of the marinara sauce, then arrange the polenta slices in a single layer.

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

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. Serve at once, garnishing each serving with fresh basil if desired.

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I’m feeling a little embarrassed because, apparently, this dish is supposed to serve 6. When served to my family, it serves two.

I know I’ve been a little Vegan Express obsessed lately, but I promise that nothing I’m posting about tomorrow is from Vegan Express! That’s right, I’m going to be brave and branch out a little. :-)