Zucchini and Pesto Polenta - Nathalie Gleitman
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Zucchini and Pesto Polenta

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by Nathalie
Step by step recipe - 60 Min
March 16, 2020

Serves 4
Cooks in 60 Minutes
Difficulty Easy


500 g polenta
2l vegetable broth
2 zucchinis
1 handful fresh herbs, to serve
For the pesto:
4 handful fresh herbs (basil, coriander, parsley)
4 tbsp olive oil
to taste salt
2 tbso lemon juice (optional)


Preheat the oven to 200°C. Heat up the vegetable broth in a pot and bit by bit stir in the polenta with a whisk. Cook on low temperature while stirring through until you have a thick consistency (about 5-8 minutes). In the meantime, julienne one zucchini and prepare the pesto sauce. For the pesto, place all the needed ingredients into a blender and mix until smooth. Add the pesto to the polenta and stir through.

Pour half of the polenta into a casserole dish, place the julienned zucchini on top and pour the rest of the polenta on it. Bake for 45 minutes. Serve with fresh herbs, sliced zucchini and if you want more pesto.


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