Italian Summer Squash Polenta Bake

Even the name of this dish makes your mouth water. But we love polenta, and so will you after tasting the colorful vegetables that are first cooked in olive oil and then spooned over garlicky slices of pan fried polenta. Heaven, when it emerges from the oven.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 333 Calories

Ingredients

• ½ cup grated Parmesan cheese
• ground black pepper to taste
• 4 tablespoons olive oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 3 carrots, sliced
• 1 cup spaghetti sauce
• 1 pinch garlic salt
• 1 ½ cups shredded mozzarella cheese
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 (18 ounce) package prepared polenta

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.