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Ingredients
| carrots (sliced): 1 cup |
| baby zucchini: 1 whole zucchini (sliced) |
| yellow squash: 1 (sliced) |
| onions - red: 1 onion (chopped) |
| red bell pepper: 1 pepper (chopped) |
| spaghetti sauce mix: 4 oz |
| olive oil: 4 Tbl |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| mozzarella cheese, whole milk: 5 oz |
| grated parmesan cheese: 3 oz |
| Polenta : 1 cup (prepared) |
Italian Summer Squash Polenta Bake
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- 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.