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Zucchini Polenta Casserole is a delightful dish that marries the creamy texture of polenta with the fresh flavors of seasonal vegetables. This casserole stands out as a comforting and hearty meal, ideal for any occasion, whether it’s a family dinner, a potluck gathering, or a simple weeknight feast. With its layers of creamy polenta, tender zucchini, and a medley of flavorful herbs, this dish not only satisfies the palate but also nourishes the body with wholesome ingredients.

Zucchini Polenta Casserole

Discover the joy of cooking with this comforting Zucchini Polenta Casserole, a perfect blend of creamy polenta and fresh seasonal zucchini. This hearty dish is not only delicious but also packed with nutrients, making it ideal for family dinners or gatherings. The combination of flavorful herbs, melty cheese, and vibrant vegetables creates a colorful and satisfying meal that's vegetarian-friendly and easily adaptable for gluten-free diets. Try it today for a nutritious and delicious addition to your table!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

2 medium zucchinis, thinly sliced into rounds

1 cup cherry tomatoes, halved

1 cup mozzarella cheese, shredded (plus extra 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 in a steady stream, stirring continuously to prevent any lumps from forming. Once incorporated, reduce the heat to low and allow the polenta to simmer for about 15-20 minutes, stirring occasionally until it thickens to a creamy consistency. Season with salt and pepper to taste, adjusting as needed.

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and fragrant. Stir in the minced garlic and cook for an additional minute until fragrant. Add the sliced zucchini and halved cherry tomatoes to the skillet. Sprinkle in the dried oregano and basil, and continue to sauté for another 5-7 minutes, or until the zucchini is tender yet retains a slight bite. Season with salt and pepper to enhance the flavors.

      Assemble the Casserole: Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish with cooking spray or a bit of olive oil. Spread half of the prepared polenta evenly across the bottom of the dish. Layer the sautéed vegetables over the polenta, sprinkling half of both the mozzarella and grated Parmesan cheese on top.

        Layer the Remaining Polenta and Cheese: Gently spread the remaining polenta over the vegetable mixture, ensuring an even layer. Top with the remaining mozzarella and Parmesan cheese, sprinkling generously for a rich, cheesy layer.

          Bake the Casserole: Cover the casserole tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.

            Garnish and Serve: Once baked, allow the casserole to cool for about 5-10 minutes before slicing into squares for serving. Garnish with fresh basil leaves for a vibrant finish and serve warm for a comforting meal!

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

                - Presentation Tips: Serve warm directly from the casserole dish with a drizzle of olive oil or balsamic glaze for added flavor. A side salad or crusty bread pairs beautifully with this dish.