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Ingredients
| onions (chopped): 1/2 cup |
| green bell pepper (chopped): 1 cup (coarsely chopped) |
| eggplants: 1 (unpeeled) |
| zucchini squash (chopped): 1 cup (diced) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| canned stewed tomatoes: 14.5 oz |
| Polenta : 1 lb |
| shredded parmesan cheese: 2 Tbl |
| mozzarella cheese, nonfat (shredded): 3/4 cup |
| parsley: 1/4 cup |
Ratatouille Polenta Bake
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
- Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
- Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.