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–+ servings
vegan fall recipe

Zucchini and Spinach Casserole

What I love about this vegan casserole is layered with baked polenta, zucchini, and spinach, and topped with vegan grated Parmesan cheese. It is easy to make, dairy-free, and completely vegan.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course casserole
Cuisine American
Servings 6 Servings
Calories 466 kcal

Ingredients
  

Plant-based ingredients in a casserole:

  • 3 medium zucchini cut into a slices
  • 1 cup spinach steamed
  • 2 cups polenta tube, cut into slices
  • 3 cups marinara sauce homemade or store-bought
  • 12 oz. Parmesan cheese grated, or any vegan cheese
  • basil for the garnish

Instructions
 

Easy to make vegan casserole:

  • Preheat the oven to 400ºF.
  • In a baking dish, spread some marinara sauce, then set the slices of polenta.
  • Over the polenta, arrange the slices of zucchini and spinach.
  • Spread the remaining marinara sauce and top with grated parmesan cheese.
  • Bake for 15 minutes, covered, and bake again for 5 minutes, uncovered.

Nutrition

Calories: 466kcalCarbohydrates: 54gProtein: 28gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 1501mgPotassium: 772mgFiber: 4gSugar: 8gVitamin A: 1752IUVitamin C: 28mgCalcium: 710mgIron: 3mg
Keyword baked polenta, plant-based, spinach, vegan holiday recipe, vegetarian meal, zucchini
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