How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Polenta With Zucchini, Peppers and Cheese?

You need 8 ingredients. The key ingredients include: 16 ounces whole red pepper or 14 ounces ready-cut chopped pepper (4 cups), 1 tablespoon olive oil, 16 ounces whole zucchini, 3 cups no-salt-added chicken stock, and more.

Is Polenta With Zucchini, Peppers and Cheese suitable as vegetarian?

Yes, Polenta With Zucchini, Peppers and Cheese falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Polenta With Zucchini, Peppers and Cheese?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta With Zucchini, Peppers and Cheese Recipe

Name: Polenta With Zucchini, Peppers and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces whole red pepper or 14 ounces ready-cut chopped pepper (4 cups); 1 tablespoon olive oil; 16 ounces whole zucchini; 3 cups no-salt-added chicken stock; 3 ounces Parmigiano Reggiano; 3/4 cup instant or fine ground polenta; 1/4 teaspoon salt; Freshly ground black pepper to taste

Try this homemade Polenta With Zucchini, Peppers and Cheese recipe the whole family will love. Made with red pepper, olive oil, zucchini and no-salt. Ea…

This Polenta With Zucchini, Peppers and Cheese relies on simple, everyday ingredients such as olive oil, whole zucchini, no-salt-added chicken stock and parmigiano reggiano. It comes together quickly and makes 4 servings, at about 415 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

16 ounces whole red pepper or 14 ounces ready-cut chopped pepper (4 cups)
1 tablespoon olive oil
16 ounces whole zucchini
3 cups no-salt-added chicken stock
3 ounces Parmigiano Reggiano
3/4 cup instant or fine ground polenta
1/4 teaspoon salt
Freshly ground black pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
415 kcal
Category
Vegetarian

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