Italian Summer Squash Polenta Bake recipe
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3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (18 ounce) package prepared polenta
Nutrition Info
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332.9 calories
carbohydrate: 29.2 g
cholesterol: 28.8 mg
fat: 18.6 g
fiber: 4.8 g
protein: 13.2 g
saturatedFat: 6.4 g
servingSize: -
sodium: 796.6 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -
Directions Italian Summer Squash Polenta Bake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.