Italian Summer Squash Polenta Bake Recipe

Name: Italian Summer Squash Polenta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 carrots, sliced, 1 large zucchini, sliced, 1 large yellow squash, sliced, 1 red onion, chopped, and more.

Yes, Italian Summer Squash Polenta Bake falls under the Pasta & Noodles 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.

Italian Summer Squash Polenta Bake

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