One-Pan Italian Polenta with White Beans and Zucchini (30-Minute Dinner)

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This One-Pan Italian Polenta with White Beans and Zucchini is the kind of easy dinner you’ll want on repeat. Tender polenta, sautéed zucchini, hearty white beans, and fresh marinara come together in one pan for a cozy, flavor-packed vegan meal that’s ready in just 30 minutes.

The one-pan Italian polenta is in a frying pan, ready to enjoy.

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Spotlight on This One-Pan Italian Polenta with White Beans and Zucchini (30-Minute Dinner)

It’s delicious: Tender polenta, sautéed zucchini, hearty white beans, and fresh basil come together with zingy marinara sauce for a cozy Italian-inspired meal packed with flavor.
It’s quick and easy: This simple vegan dinner comes together in under 30 minutes using just one pan, making cleanup a breeze.
It’s wholesome and satisfying: Each serving has 10 grams of fiber and 13 grams of protein for a hearty and satisfying plant-based meal.
You can find everything at Trader Joe’s: Every ingredient for this easy polenta dinner can be found at Trader Joe’s, making it an especially convenient meal for busy weeknights.
Enjoy it as a main dish or side dish: This versatile Italian polenta recipe is hearty enough to enjoy on its own or serve alongside vegan meatballs, a fresh salad, or roasted vegetables.

One serving is in a small grey bowl and topped with minced basil.

I’ve been making versions of this easy polenta dinner for years. It’s always been one of those simple meals I could throw together quickly with a few wholesome ingredients, especially on busy weeknights.

But the recipe really came to life once I perfected my homemade marinara sauce. A great marinara makes such a difference here because the polenta and white beans soak up all that rich tomato flavor, while the zucchini, Italian seasoning, and fresh basil keep everything fresh and balanced.

After years of cooking with polenta, I’ve also found that tubed polenta is one of my favorite shortcuts for quick meals. If you love polenta, you have to try my Mexican Meal Prep Jars!

Now, this One-Pan Italian Polenta with White Beans and Zucchini is one of those recipes I come back to when I want something comforting and nourishing without spending much time in the kitchen.

The Ingredients

Avocado oil: A neutral, high-heat cooking oil that works perfectly for sautéing the zucchini and polenta until lightly golden.

Prepared polenta: Grab a tube of precooked polenta for a convenient, hearty base that helps this one-pan meal come together quickly.

Zucchini: Sautéed zucchini adds freshness, color, and a tender bite that pairs beautifully with the creamy polenta and marinara.

Italian seasoning: A simple blend of Italian herbs adds plenty of savory flavor without needing a long list of seasonings.

Salt and pepper: Season to taste to bring all of the flavors together.

White beans: I prefer Great Northern beans for their mild flavor and creamy texture, but your favorite canned white beans will work perfectly.

Marinara sauce: I highly recommend using my homemade quick marinara sauce for the best flavor. It’s fresh, vibrant, and really brings this entire dish to life. Your favorite store-bought marinara works well, too.

Nutritional yeast: Adds a savory, cheesy flavor without the dairy while giving the dish an extra nutritional boost.

Fresh basil: Technically optional, but highly recommended! Fresh minced basil adds a bright, fresh finish that complements the Italian flavors perfectly.

An up-close picture of this prepared polenta dish in a pan.

Frequently Asked Questions

What is the best way to cook tubed polenta?

For this recipe, slice the prepared polenta into bite-sized pieces and sauté it in avocado oil until warmed through and lightly golden. Since tubed polenta is already cooked, it only needs to be heated and crisped to your liking.

Can I use a different type of white bean?

Absolutely. I love Great Northern beans for their creamy texture and mild flavor, but cannellini beans, navy beans, or your favorite canned white beans will work well.

Can I use store-bought marinara sauce?

Yes! While I highly recommend my homemade quick marinara sauce because it adds so much fresh flavor, your favorite jarred marinara is a great shortcut for busy weeknights.

What can I use instead of zucchini?

Try mushrooms, spinach, bell peppers, yellow squash, or a combination of vegetables. Just keep in mind that cooking times may vary depending on the vegetables you choose.

Is this recipe gluten-free and dairy-free?

Polenta is naturally gluten-free and dairy-free because it is made from corn. Be sure to check the labels on your prepared polenta, marinara, and seasonings if you need the entire dish to be certified gluten-free.

What should I serve with this Italian polenta dish?

It’s hearty enough to serve as a complete meal, but it also pairs beautifully with a simple green salad, roasted vegetables, garlic bread, or vegan meatballs.

Can I make this recipe ahead of time?

This recipe is best served warm off of the stove. However, you can prepare the entire dish ahead of time and store it in an airtight container in the refrigerator. For the best texture, I recommend adding the fresh basil just before serving.

The Instructions

Step one: Heat the avocado oil in a large skillet over medium heat. Once warm, add the polenta pieces and gently toss to coat them in the oil. Add the sliced zucchini, season with salt and pepper, and stir to combine. Polenta can easily stick to the pan, so gently stir or toss everything about every 30 seconds, being careful not to break apart the polenta pieces. Continue cooking until the zucchini is tender and the polenta is heated through and lightly golden.

The polenta and zucchini pieces have been sautéed in a pan with avocado oil.

Step two: Add the beans, Italian seasoning, nutritional yeast, and additional oil if needed, stir and cook for another minute.

The beans, nutritional yeast, and Italian seasoning have been added to the pan.

Step three: Pour the marinara sauce into the pan and gently stir until the polenta, zucchini, and white beans are evenly coated. Reduce the heat to low, cover with a lid, and allow everything to simmer together for about 2 minutes, giving the flavors time to warm through and come together.

The marinara sauce has been added to the pan.

Step four: Sprinkle with optional fresh minced basil and serve immediately.

Fresh minced basil has been added to the finished meal.

Storage

Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.

Reheat individual portions in the microwave or warm them in a skillet over medium-low heat until heated through. If the polenta has absorbed some of the sauce, add an extra spoonful of marinara while reheating.

I don’t recommend freezing this dish. The zucchini can become watery after thawing, and the polenta won’t have quite the same texture.

For the best flavor, finish your reheated leftovers with a little extra marinara and fresh basil just before serving.

Tips and Modifications

Get the polenta nice and golden. Let the polenta cook undisturbed for a few minutes before tossing it. This helps create lightly crisp edges while keeping the inside soft and tender.

Switch up the vegetables if you would like. Yellow squash, mushrooms, bell peppers, spinach, or kale would all be delicious additions or substitutions for the zucchini.

Use your favorite white beans. I love Great Northern beans, but cannellini, navy beans, or chickpeas will work well, too.

Add more protein for an even heartier meal. Add your favorite vegan sausage or vegan meatballs.

Add crushed red pepper flakes along with the Italian seasoning or finish the dish with chili oil for a little kick.

Add an extra sprinkle of nutritional yeast or your favorite vegan Parmesan just before serving.

The marinara is a major flavor component in this simple recipe, so use one you really love. My homemade marinara is my favorite here, but a good-quality store-bought sauce makes this meal even quicker.

Sprinkle fresh basil over the finished dish rather than cooking it into the skillet. This keeps its flavor fresh and vibrant.

This recipe is incredibly forgiving. Add extra vegetables, swap the beans, increase the marinara, or play around with the seasonings depending on what you already have in your kitchen.

More 30-Minute Vegan Dinner Recipes

Vegan Big Mac Salad

Stir Fry with Broccoli and Cashews

Creamy Vegan Garlic Orzo

Vegan Crunchwrap Supreme

Farro and White Beans with Sautéed Spinach