From one simple thing can come many. The oven baked fries actually turned out quite tasty in the end when left to bake for a little longer than I had expected, though not as pretty as I had hoped.The scramble, also delicious, was an unexpected creation. One that if I were to make again I would certainly add some sauteed onions and mushrooms. It's a lovely substitute for tofu scramble, and very filling as well.

Zucchini Polenta Fries and Zucchini Polenta Scramble [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste






  • 1 cup polenta
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp black pepper, or to taste
  • 1/4 cup nutritional yeast (optional)
  • 1 Tbsp oregano
  • 1 Tbsp rosemary
  • 1 cup grated zucchini, water squeezed out
  • 1 Tbsp medium-high heat oil

Zucchini Polenta Scramble Add-ins:

  • 1/2 yellow onion, sliced
  • 1 cup crimini mushrooms, sliced
  • 1/4 cup chives or green onions, chopped


  1. Bring water to a gentle simmer in a small saucepan. Add polenta in a thin stream, stirring with a wooden spoon to incorporate. Add salt, pepper, and nutritional yeast, if using. Add grated zucchini. Keep stirring over low heat for the next few minutes as it thickens.
  2. When thick and bubbling, pour into a lightly-oiled pan (anything with a lip will work: square or rectangle baking tray, pie plate, or 9x9-inch square pan works well).
  3. Smooth out and let cool for 10-15 minutes until edges pull away from sides of pan and it's cool to the touch.
  4. Gently flip out onto a cutting board, and if making fries cut into rectangular pieces roughly 3"x1" and preheat oven to 450 degrees.
  5. Lay fries out on lightly oiled baking sheet (or parchment paper) and bake for 10-15 minutes, gently flip over (if too soft to flip, bake a few minutes longer), then bake an additional 15 minutes until very crispy on the outside and soft inside. You'll know they are done when you can easily lift them from the pan with no fear of breaking them.
  6. If making into a scramble, lightly sauté onions and mushrooms in a skillet over medium heat.
  7. When browning, crumble polenta/zucchini block into pan and let cook, mostly undisturbed, for 10 minutes or so over medium heat, scrambling occasionally for even browning.
  8. When done, stir in green onions or chives if using. Serve alone or with a nice green salad.

Nutritional Information

Total Calories: 1148 | Total Carbs: 24 g | Total Fat: 14 g | Total Protein: 36 g | Total Sodium: 1119 g | Total Sugar: 8 g Per Serving: Calories: 574 | Carbs: 12 g | Fat: 7 g | Protein: 18 g | Sodium: 560 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...