This easy-to-follow recipe using 4 or less ingredients is for busy people who want fantastic food - fast!


  • 1 cup of polenta

  • 2-3 zucchinis, grated

  • 575g jar of creamy Tomato and Mozzarella pasta sauce

  • 2 cups grated mozzarella


  • 1.

    Add 1 cup of polenta to 4 cups of boiling water, stir frequentlyuntil thick. Remove and allow to cool for 5 minutes. Roughly divide polenta into a quarter and use the first quarter to line the bottom of a rectangular baking dish. Cover the polenta with pasta sauce, zucchini and a third of the cheese, season. Continue cooking for another 3 layers, ensuring the last layer is mozzarella. Bake in a 180C oven for 30 minutes or until the cheese is nice and brown on top. Enjoy with a yummy salad or roast vegies.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 269kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 12g
  • Carbohydrate 31g
  • Sugar 8g
  • Sodium 644mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Optional – substitute zucchini for whatever vegetable you like, eg mushrooms, sweet potato, baby spinach.

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