Whether you have a garden or not I think we all know what time of year this is. It is that time of year when zucchini is everywhere and those who have a garden start making list of friends, family or even enemies they can give this Italian squash to. It’s almost like when a you start a work at home business but this time people don’t run as fast from you.
So if you have been blessed with zucchini and looking for a way that is a little different than the normal wonderful breads and muffins todays recipe is for you.
I came up with this recipe because I was blessed with a lot of zucchini but wanting lasagna and loving polenta I thought that I would mix fresh ingredients with store bought so I could have a quick but tasty dinner and I even used a microwave so I wouldn’t heat up my house because a massive heat wave is still with me.
I like to grate my zucchini and put in freezer bags so I can have it ready for cooking or baking at a latter date.
Polenta Zucchini Lasagna:
1 18 ounce tubed polenta sliced
1 jar of marinara of your choice
1 bag of Italian blend shredded cheese
Hand full of small fresh tomatoes cubed
2 cups of mushrooms sliced
4 green onions sliced
1 to 1 1/2 cups of shredded zucchini
1-2 Tablespoon of garlic paste
Salt and pepper per taste
Do not cover bake 350 for about 30-40 minutes until bubbly and cheese is lightly brown or if you would like microwave for 10-12 minutes covered with microwave cover so you don’t have the splatter of the marinara all over your microwave but check your settings for best times, they will vary. When using a microwave it works out great but you don’t get the browning of the cheese like the oven.
You may like to top with shredded parmesan cheese when serving. Enjoy!