Zucchini Polenta Marinara


  • One 16- or 24-ounce tube of polenta*
  • 2 large zucchini, sliced into 1/4”-thick rounds
  • 14.5 ounces (1.5 cups) low-sugar marinara sauce
  • 5 ounces (1.25 cups) grated reduced-fat mozzarella cheese
  • Optional: Fresh or dried basil


  • Preheat the oven to 425 degrees F.
  • Spray a 9”x13” pan with nonstick spray.
  • Cut the polenta into 1/4” thick slices.  Arrange the polenta slices in a single layer in the prepared pan.*
  • Arrange the zucchini slices over the polenta.
  • Pour the marinara sauce evenly over the zucchini.  Use a rubber/silicone spoonula to spread the sauce over all of the zucchini if you need to.
  • Sprinkle the mozzarella cheese evenly over the top of the entire dish.
  • Cover the pan with tin foil, and bake for 10 minutes.
  • Remove the tin foil, and bake for 5-10 more minutes, or until the cheese is melted and bubbly.
  • Let stand 5 minutes, then cut into slices and serve warm.
  • If desired, you can garnish individual servings with a dash of fresh basil chiffonade, or a pinch of dried basil.

Makes 8 servings.

Nutritional information per serving: 125 calories, 3 g fat, 18 g carbohydrate, 2 g fiber, 3.5 g sugar, 7.5 g protein.

The final dish.

The first serving.

A few notes:

  • If you can’t find the exact size tube of polenta that I used, just get close – the recipe will be fine even if you don’t use the same exact quantity of polenta that I did.
  • When I cut my polenta into slices, I ended up with around 24 pieces.  You may end up with a few more or a few less; whatever quantity you have will work just fine.  Also, don’t worry if some of the slices break apart – no one will ever know.
  • When you are putting the polenta slices in the pan, if you have to double-up a few slices (i.e., you don’t end up with a “pure” single layer of polenta), that’s okay.  And if you need to break apart a few polenta slices into small pieces so that you can plug some “holes”, that’s fine, too.

The ratings:
Mental Cost (ingredient availability): Low.
Financial Cost (ingredient cost): Low.
Emotional Cost (cooking skill level): Low.
Time Cost (recipe preparation): Hands-on time is low; but total time is nudging medium.
Life Cost (clean up time/effort): Low.
Worth It? (rate from 1-5): 4.9399

Miscellaneous suggestions, insights, and/or thoughts:

  • I liked the dish both with and without the basil.  If I had some basil laying around, I would certainly add it to this meal; but I wouldn’t buy basil specifically for this recipe.
  • I added soy crumbles to an individual serving of the dish (to increase the protein content of the meal), and that tasted quite good, too.
  • The zucchini in this dish attained the ideal level of “doneness” – it was tender, yet still had a nice ‘bite’ to it.  A perfect al-dente quality.
  • The flavors of this dish were nice and clean – yet the meal was still hearty and filling.  Quite satisfying.


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in basil, casserole, cheese, corn, mediterranean, polenta, postaweek, soy crumbles, tomato sauce, vegetables, vegetarian, zucchini and tagged , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Zucchini Polenta Marinara

  1. Asha says:

    I made this last week and it was so yummy! just got more ingredients for a second round today, i’m adding soy crumbles this time :)


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