Veggie Polenta Casserole

Looking for a delicious way to increase your veggie intake? This Veggie Polenta Casserole offers an easy way to integrate nutrition, flavor and fresh foods from your local farmers market! While this recipe contains a variety of foods, we’re going to highlight the benefits of one of our favorites from the squash family: zucchini! 

Unbeknownst to most of us, zucchini is actually a fruit. However, it is usually cooked as a vegetable in most dishes. Zucchini is low in calories and high in fiber and water. Fiber is what keeps you full and can help reduce high cholesterol levels. Zucchini is also rich in vitamin C and manganese which help keep the heart strong.

When it comes to comparing green and yellow zucchinis, yellow zucchini are typically considered the sweeter of the two. They also tend to be slightly softer than the green variety. Now that we’ve demystified the benefits of zucchini, let’s start chopping!


1 green zucchini, chopped
1 yellow zucchini, chopped
2 tomatoes, chopped
1 onion, cut into strips
3 cups spinach
3 cups vegetable or chicken broth
1 cup cornmeal
3 T. olive oil
2 t. garlic, chopped
2 t. basil
2 t. oregano
2 cups shredded Mozzarella cheese


Preheat oven to 350 degrees. Prepare the polenta by boiling 3 cups of vegetable or chicken broth. Slowly pour the polenta in, stirring to mix well and eliminate any lumps. Reduce the heat to a simmer and whisk frequently for about five minutes. When it appears creamy and lump free, turn the heat off and stir in the spinach.

Prepare the vegetables by heating the olive oil and garlic in a large saucepan under medium heat. Add both zucchinis and cook for about 5 minutes. Add onion. Once onions have browned, stir in tomatoes and add basil and oregano, cooking for about 2 more minutes.

Pour the polenta into a large casserole dish. Smooth the top with a wooden spoon or spatula. Layer veggie mixture over polenta and top with cheese.

Bake for approximately 25-30 minutes. Enjoy!