One-Pan Italian Polenta with White Beans and Zucchini (30-Minute Dinner)
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.
Servings: 4 servings
Calories: 267kcal
Equipment
- 1 large frying pan
Ingredients
- 1 tablespoon avocado oil
- 1 (18oz) tube of precooked polenta, cut into 1-inch pieces
- 1 large zucchini, cut into thin pieces or 2 small zucchini
- salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 (15.5oz) can of Great Northern Beans, rinsed and drained *or your favorite can of white beans
- 1 cup marinara sauce *If you like more sauce, add more as desired
- 1 tablespoon nutritional yeast
Optional
- minced basil
Instructions
- 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.
- Add the beans, Italian seasoning, nutritional yeast, and additional oil if needed, stir and cook for another minute.
- 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.
- Sprinkle with optional fresh minced basil and serve immediately.
Notes
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.
Nutrition
Serving: 1.5cups | Calories: 267kcal | Carbohydrates: 46g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 811mg | Fiber: 10g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 4mg