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In recent years, there has been a notable shift in dietary preferences, with a growing number of people gravitating towards vegetarian and gluten-free meals. This trend reflects an increasing awareness of health and wellness, as well as a desire for more sustainable food choices. One dish that perfectly encapsulates this movement is the Zucchini Polenta Casserole. This vibrant and hearty casserole is not only nutritious but also brimming with flavor, making it an excellent option for both casual family dinners and special gatherings.

Zucchini Polenta Casserole

Discover the vibrant and hearty Zucchini Polenta Casserole, a delicious option for anyone embracing vegetarian or gluten-free diets. This flavorful dish combines creamy polenta, tender zucchini, sweet cherry tomatoes, and crunchy corn, all layered together for a delightful medley. Perfect for family dinners or special occasions, this casserole can be customized with seasonal veggies and your favorite cheeses. Explore the step-by-step preparation to create a truly nourishing meal everyone will love.
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

2 medium zucchinis, thinly sliced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 medium onion, diced

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon red pepper flakes (optional)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Prepare the Polenta: In a large saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, stirring constantly until it thickens (about 5-7 minutes). Once thick, remove from heat, stir in ½ teaspoon salt, and set aside.

    Sauté the Vegetables: In a skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent (about 5 minutes). Add garlic, zucchini slices, corn, oregano, thyme, and red pepper flakes (if using). Sauté for an additional 5-7 minutes, or until the zucchini is tender. Season with salt and pepper to taste.

      Layer the Casserole: Preheat your oven to 375°F (190°C). In a greased 9x13 inch baking dish, spread half of the polenta mixture evenly on the bottom. Layer half of the sautéed vegetables over the polenta followed by half of the cherry tomatoes. Sprinkle ½ cup of mozzarella cheese over the top.

        Repeat Layers: Add the remaining polenta on top of the cheese layer, then the rest of the sautéed vegetables, followed by the remaining cherry tomatoes. Top with the remaining mozzarella and sprinkle with Parmesan cheese.

          Bake the Casserole: Cover the casserole with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden and bubbly.

            Serve: Remove the casserole from the oven and let it sit for about 10 minutes before slicing. Garnish with fresh basil if desired. Serve warm and enjoy your delicious, hearty Zucchini Polenta Casserole!

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