This dish is almost embarrassingly easy, but such a crowd-pleaser that I just had to share it. Use a flavorful prepared marinara—smoked tomato, mushroom, or chunky vegetable.

　　

Ingredients

6 servings

　　One 18-ounce tube polenta

　　2 medium zucchini, sliced 1/4 inch thick

　　One 28-ounce jar good-quality marinara sauce

　　1 1/2 cups grated vegan mozzarella cheese

　　Sliced fresh basil leaves, optional

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Cut the polenta into 1/2-inch-thick slices. Spread a little of the marinara sauce over the bottom of a shallow 1 1/2-quart baking dish. Arrange the polenta slices in a single layer.

　　

Step 3

Arrange the zucchini slices over the polenta, then pour the remaining sauce evenly over them.

　　

Step 4

Sprinkle the surface evenly with the cheese. Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, until the cheese is melted and bubbly. Serve at once, garnishing each serving with fresh basil if desired.

　　

nutrition information

Step 5

Calories: 257

　　

Step 6

Total Fat: 14g

　　

Step 7

Protein: 6g

　　

Step 8

Carbohydrates: 26g

　　

Step 9

Fiber: 6g

　　

Step 10

Sodium: 920mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).