Italian Summer Squash Polenta Bake recipe

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Ingredients

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

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

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

Recipe Yield

6 servings

Recipe Note

Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread.

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