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 caloriescarbohydrate: 29.2 gcholesterol: 28.8 mgfat: 18.6 gfiber: 4.8 gprotein: 13.2 gsaturatedFat: 6.4 gservingSize: -sodium: 796.6 mgsugar: 10.3 gtransFat: : -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.