Menu Enter a recipe name, ingredient, keyword...

Italian Summer Squash Polenta Bake

By

Google Ads
Rate this recipe 5/5 (1 Votes)

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

Details

Adapted from allrecipes.com

Preparation

Step 1

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.

You'll also love

Review this recipe

Soup: Chicken Soup for the body and soul Zucchini, Red Beans & Rice