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Looking for a delicious, yet healthy, vegan casserole dish that is perfect for thanksgiving day? Look no further than this zucchini and spinach casserole! With plenty of fresh vegetables, it’s perfect for a quick and easy weeknight meal. And thanks to the marinara sauce, it’s packed with flavor too.


The Nutritional Benefits of Zucchini and Spinach Casserole


This zucchini and spinach casserole is not only delicious but it’s also packed with nutrients that are essential for a healthy body. Let’s take a closer look at some of the key ingredients in this dish and how they contribute to a well-balanced diet.


Zucchini is an excellent source of vitamins C and B6, as well as potassium and manganese. It’s also low in calories, making it a great choice for those watching their weight. Spinach is another nutrient-rich ingredient in this casserole. It’s packed with vitamins A, C, K, and folic acid. Spinach is also an excellent source of iron and calcium.


The combination of these two powerhouse vegetables makes for a casserole that’s not only delicious but nutritious as well. When you pair this casserole with a side of whole-grain bread or brown rice, you’ve got a complete meal that will leave you feeling satisfied and energized. And because it’s so easy to make, you can enjoy it any day of the week!


If you’re looking for a delicious and nutritious way to add more vegetables to your diet, look no further than this zucchini and spinach casserole. Packed with vitamins and minerals, this dish is sure to become a staple in your home because it’s so easy to make, and can be made ahead of time and reheated when you’re ready to eat. Grab the ingredients so you can enjoy them and make them any day of the week!


vegan fall recipe

zucchini and spinach


Plant-based ingredients in a casserole!


Zucchini and spinach casserole are made with seven plant-based ingredients that are ready in your kitchen. And these ingredients can be substituted according to your liking. Grab them now and start making this vegan casserole.


1. Zucchini and spinach: Use fresh for the best result and fresh earthy flavor.

2. Vegan Mozzarella: Gives a creaminess to this vegan casserole.

3. Marinara sauce: Add a reach bite and flavor.

4. Polenta: Use for a topping; it’s either homemade or store-bought.

5. Basil leaves: It’s for the garnish and adds a more earthy flavor.


What I love about this vegan casserole is made with easy-to-find ingredients and an earthy flavor. One question for you, are you fond of eating earthy veggies? If so, then comment a “green heart” below with your favorite leafy greens or vegetables.


Me? Well, it’s “Spinach” ?. Come on connect with me by leaving a comment below! ?


Vegan casserole: Easy to make!


Aside from having seven basic plant-based ingredients this vegan casserole is easy to make. To be honest, this zucchini and spinach casserole is the easiest I have ever made. Yes, you read it right, and you have come to the right place!


  1. Preheat the oven to 400ºF.
  2. In a baking dish, spread some marinara sauce then set the slices of polenta.
  3. Over the polenta, set the slices of zucchini and spinach.
  4. Pour the spread of the remaining marinara sauce and top with grated vegan cheese.
  5. Bake for 15 minutes, covered, and bake again for 5 minutes, uncovered.


You can have this vegan casserole at any time as they are easy to prepare and easy to bake, this is the second reason why I love this zucchini and spinach casserole. So, if you have any questions as always comment below we are happy to help you!


Looking for more vegan fall recipes to add to your vegan diet?


Well, must try these recipes: Autumn Pizza with Vegan Gouda Cheese, Pumpkin Spice Fudge, Delicious Dairy-Free Pumpkin Spice Latte Recipe, Vegan Butternut Squash Curry with Chickpeas,  Teriyaki Tofu-Tempeh Casserole, Butternut Squash White Bean Kale Stew, Vegan Spaghetti Squash with Marinara Sauce, Sweet Potato Shepherd’s Pie Casserole, Autumn Carrot-Sweet Potato Soup, Apple Cider Bourbon Cocktail-Alcohol Free, Vegan Pumpkin Cream Cold Brew, Dairy-free Pumpkin Ice Cream, Pumpkin Risotto-Comforting Meal, Autumn Spice Pear Cobbler, Roasted Butternut Squash Burger, Pear, Pumpkin, and Ginger Mocktail.Mini Pumpkins Cream Puffs, Pumpkin Alfredo Pasta Recipe, Vegan Maple Pumpkin Overnight Oats, Vegan Pumpkin Pie Smoothie, Apple Cranberry Crisp, Pumpkin Alfredo Pasta Recipe, Butternut Squash Pancakes, 20-minute Pumpkin Soup, Air fryer Cinnamon Rolls, Delicious Dairy-Free Pumpkin Spice Latte Recipe, Pumpkin Spice Fudge, Sweet Potato Pie Cupcakes with Cinnamon Frosting, Autumn Salad, and Apple Cinnamon Waffles.


As always, share your photos with us, and if you still have questions or just confuse about the recipe, just leave a comment below! They are the perfect vegan meal for thanksgiving day, the fall season, and the winter season. Try them now!


vegan fall recipe

zucchini and spinach casserole


This must-try zucchini and spinach vegan casserole are sure to please your family and friends as they are healthy and delicious. Give them a try now and share with them! Don’t forget to give us a star! ??


Must-try vegan casserole!

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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course casserole
Cuisine American
Servings 6 Servings
Calories 466 kcal


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


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.
Keyword baked polenta, plant-based, spinach, vegan holiday recipe, vegetarian meal, zucchini


For More Vegan Recipes


I’ve listed a lineup of vegan recipes, all of which use only plant-based ingredients. They are a nice addition to any vegan recipe, too. Even meat eaters will enjoy these; sign up for our email for more delicious vegan recipes.


  1. Vegan Green Bean Casserole
  2. Farro Spinach Salad-Air Fried Beets
  3. Grilled Peach Basil and Vegan Goat Cheese Pizza
  4. Air-Fried Eggplant Parmesan with Pasta
  5. Vegan Tofu Ranch Salad Dressing


To Wrap It All Up


Connect With Us


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Read More


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Must-have Fall Veggies and Fruits





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