Zucchini and Polenta Marinara
- One 18-ounce tube polenta
- 2 medium zucchini, sliced 1/4 inch thick
- One 28-ounce jar good-quality marinara sauce
- 1 1/2 cups grated vegan mozzarella cheese
- Sliced fresh basil leaves, optional
- Preheat the oven to 425F.
- Cut the polenta into 1/2-inch-thick slices.
- Spread a little of the marinara sauce over the bottom of a shallow 1 1/2-quart baking dish.
- 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, until the cheese is melted and bubbly.
- Serve at once, garnishing each serving with fresh basil if desired.
- Calories: 257
- Total Fat: 14g
- Protein: 6g
- Carbohydrates: 26g
- Fiber: 6g
- Sodium: 920mg
polenta, zucchini, marinara sauce, mozzarella cheese, fresh basil
Taken from www.epicurious.com/recipes/food/views/zucchini-and-polenta-marinara-390555 (may not work)