Baked Polenta With Zucchini And Tomato-Pepper Sauce

Name: Baked Polenta With Zucchini And Tomato-Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 tablespoons olive oil; 1 can (28 oz.) crushed tomatoes; 1 tablespoon chopped fresh oregano; 2 small zucchini, stemmed, halved lengthwise, and cut into 1/4-in.-thick half-moons; 1 medium yellow onion, halved lengthwise, then cut into thin wedges; 1 medium yellow, red, or orange bell pepper, cut lengthwise into thin slices; 2 cloves garlic, minced; 1/2 teaspoon each salt, freshly ground black pepper, and red chile flakes; 2 tubes (16 oz. each) prepared polenta, sliced into 1/2-in.-thick rounds; 8 ounces fresh mozzarella, drained and sliced into 1/4-in.-thick rounds

Servings: persons

5 1/2 tablespoons olive oil
1 can (28 oz.) crushed tomatoes
1 tablespoon chopped fresh oregano
2 small zucchini, stemmed, halved lengthwise, and cut into 1/4-in.-thick half-moons
1 medium yellow onion, halved lengthwise, then cut into thin wedges
1 medium yellow, red, or orange bell pepper, cut lengthwise into thin slices
2 cloves garlic, minced
1/2 teaspoon each salt, freshly ground black pepper, and red chile flakes
2 tubes (16 oz. each) prepared polenta, sliced into 1/2-in.-thick rounds
8 ounces fresh mozzarella, drained and sliced into 1/4-in.-thick rounds

1
Preheat broiler to high. Heat 3 tbsp. oil in a 2- to 3-qt. saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered, for 15 minutes.
2
Meanwhile, in a large frying pan, heat 1 tbsp. oil over medium-high heat. Add zucchini, onion, bell pepper, garlic, salt, pepper, and chile flakes, and stir to combine. Cover pan, lower heat to medium, and cook until vegetables soften, about 10 minutes. Add tomato sauce and simmer 10 minutes.
3
While sauce is cooking, pour remaining 1 1/2 tbsp. oil into a 9- by 13-in. baking pan and tilt to coat bottom. Add polenta slices to pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows. Broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes.
4
Pour sauce over broiled polenta, then arrange mozzarella slices over the top. Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.
5
Note: Nutritional analysis is per serving.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 1/2 tablespoons olive oil, 1 can (28 oz.) crushed tomatoes, 1 tablespoon chopped fresh oregano, 2 small zucchini, stemmed, halved lengthwise, and cut into 1/4-in.-thick half-moons, and more.

Yes, Baked Polenta With Zucchini And Tomato-Pepper Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!