Fancy Zucchini Bake with Polenta “Noodles”

ABOUT THE RECIPE:

Thin slices of tender zucchini layered with polenta “noodles,” along with an easy tomato sauce and quick, homemade tofu ricotta makes a colorful, enticing entrée for a family supper or festive holiday meal.

Makes 4 to 6 servings

INGREDIENTS:

EASE-Y TOMATO SAUCE 

• 1 can (14 to 15 ounces) fire-roasted crushed tomatoes 
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari 
• 1 teaspoon Italian seasoning blend
• ⅛ teaspoon garlic powder 
• ⅛ teaspoon celery salt

QUICK VEGAN TOFU RICOTTA 

• 7 to 8 ounces (1/2 block) extra-firm regular tofu, well-drained 
• 1 tablespoon extra-virgin olive oil
• ½ tablespoon tamari 
• ½ teaspoon Italian seasoning blend
• ⅛ teaspoon celery salt 
• ⅛ teaspoon garlic powder 

POLENTA “NOODLES” and ZUCCHINI “NOODLES” 

• 1 tube (about 18 ounces) cold, precooked polenta, cut into 10 to 14 long, thin, lengthwise slices 
• 1 very large (or 2 medium) zucchini, sliced into 14 to 16 thin, lasagna-style “noodles,” using a vegetable Y-peeler or mandoline (slice only to soft center of the zucchini; reserve the uncut core.)

TOPPING

• ½ teaspoon Italian seasoning blend

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Put the Ease-y Tomato Sauce ingredients into a bowl; stir to combine.

Put the Quick Vegan Tofu Ricotta ingredients into a second bowl; mash with a potato masher until mixture has the consistency of ricotta cheese.

Put ½ cup plus 2 tablespoons of Ease-y Tomato Sauce into the bottom of a 9 x 13-inch (or similarly sized) casserole dish; spread it into an even layer. Top the sauce with half of the Polenta “Noodles,” then spread the Quick Vegan Tofu Ricotta evenly over the polenta.

Top the tofu ricotta with the Zucchini “Noodles,” reserving 2 or 3 of them to top the casserole. Spread ½ cup Ease-y Tomato Sauce over the zucchini layer; arrange remaining Polenta “Noodles” in a single layer over the sauce.

Slice the remaining zucchini “noodles” (along with any leftover, uncut zucchini) lengthwise into long, thin strips. Arrange the zucchini strips in a crisscross pattern over the polenta (see photo). Spoon 1 heaping tablespoon Ease-y Tomato Sauce in between the zucchini strips. Sprinkle ½ teaspoon Italian seasoning over top.

Cover and bake 40 minutes. Uncover and bake 15 minutes. Increase the heat to 425 degrees F. Bake for 8 minutes more, or until sauce is bubbling and top of casserole is golden. Put the casserole on a wire rack. Cool for at least 15 minutes; cut into rectangles and serve.