Adapted from www.vegkitchen.com
- 1 18-ounce tube polenta (Food Merchants Organic Sun Dried Tomato and Garlic Polenta)
- 2 medium zucchinis, sliced 1/4 inch thick
- 1 28-ounce jar good-quality marinara sauce (OrganicVille Tomato Basil Organic Pasta Sauce)
- 1 1/2 cups grated mozzarella (or mozzarella-style vegan cheese)
- Sliced fresh basil leaves for garnish
- Preheat the oven to 425 degrees.
- Cut the polenta into 1/2 inch thick slices. Spread the bottom of a shallow 1 1/2 quart baking dish with a little of the marinara sauce, then arrange the polenta slices in a single layer.
- Arrange the zucchini slices over the polenta, then pour the remaining sauce evenly over them.
- Sprinkle the surface evenly with the cheese. Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, or until the cheese is melted and bubbly. Serve at once, garnishing each serving with fresh basil if desired.
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