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Zucchini Polenta Bake

Zucchini Polenta Bake is one of the best simple dishes one can make using summer squash.

Course dinner, lunch
Cuisine Italian
Keyword Zucchini Polenta Bake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 adults

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

  1. Cover rounded Ø 10 inches pan with parchment paper and leave aside.

  2. Preheat the oven to 200 C / 392 F.

  3. Slice zucchini and leave aside as well.

  4. In medium sized bowl, combine flour, polenta, baking powder, salt, and black pepper.

  5. Add eggs, water, yogurt and mix until well combined. Fork should serve well.

  6. Combine bell pepper, onion and zucchini to the mixture and fold.

  7. Pour it in prepared baking dish and sprinkle with polenta and olive oil. Additional polenta soaks any extra liquids released.

  8. Bake for 35 minutes or until golden on the top.

  9. 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.