Zucchini Polenta Bake
Yum
Zucchini Polenta Bake is one of the best simple dishes one can make using summer squash.
Zucchini slices, polenta, yogurt, and virgin olive oil promise you enjoy this light lunch or dinner. Some people add a cup of grated parmesan on the top but we prefer this light version. It could also be served as appetizer or a snack or a tasty office lunch.
Whichever option you prefer, this gluten free recipe can be served warm or cold. As long as you keep the bottom crunchy and serve it with a glass of yogurt or kefir, you’ll enjoy your daily portion of healthy baked polenta zucchini meal.
To keep the bottom crispy just take your easy zucchini polenta bake out of baking dish and place it on the cooling rack. To do that easy way, you may slice it to transfer it easier.
Since zucchini release moist once sliced, polenta and corn flour soak it and make great crusty polenta vegetable bake ready under one hour.
If you are still looking for your favourite zucchini recipe to make at home, here are some of our ideas:
Zucchini and Parmesan Phyllo Cake
Grilled Zucchini Parmesan Recipe
Zucchini Polenta Bake
Zucchini Polenta Bake is one of the best simple dishes one can make using summer squash.
Ingredients
- 1 large zucchini or 2 small, sliced
- ½ large onion, finely chopped
- 1 red bell pepper, chopped
- 6 Tbsp corn flour
- 2 Tbsp polenta
- Pinch of baking powder
- 2 eggs
- 1/3 cup yogurt
- 1/3 cup water
- Salt and ground black pepper to taste
- 3 Tbsp polenta to sprinkle over the top before baking
- 1 Tbsp olive oil to sprinkle over the top before baking
Instructions
-
Cover rounded Ø 10 inches pan with parchment paper and leave aside.
-
Preheat the oven to 200 C / 392 F.
-
Slice zucchini and leave aside as well.
-
In medium sized bowl, combine flour, polenta, baking powder, salt, and black pepper.
-
Add eggs, water, yogurt and mix until well combined. Fork should serve well.
-
Combine bell pepper, onion and zucchini to the mixture and fold.
-
Pour it in prepared baking dish and sprinkle with polenta and olive oil. Additional polenta soaks any extra liquids released.
-
Bake for 35 minutes or until golden on the top.
-
Leave to cool a bit before slicing and serving.
Recipe Notes
If using 1 large zucchini, cut it lengthwise and then slice.
If any leftovers, they make tasty breakfast the next day.
Leave a Reply