Italian Summer Squash Polenta Bake

Italian Summer Squash Polenta Bake
Adapted from allrecipes.com
Italian Summer Squash Polenta Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 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 1/2

    cups shredded mozzarella cheese

  • 1/2

    cup grated Parmesan cheese

  • 1

    (18 ounce) package prepared polenta

Directions

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.

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