Italian Summer Squash Polenta Bake

Italian Summer Squash Polenta Bake

114

"Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread."

Ingredients

40 m servings 333 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

114
  1. 146 Ratings

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Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before sli...

I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccess...

This was an easy and delicious summer dinner; we just melted the cheese under the broiler, so the polenta stayed crispy under the marinara sauce.

very delicious and VERY EASY! i used a mandolin to slice all the veggies. i baked the polenta for about 25 minutes at 350F, which made it crunchy and not soaked with oil. once i placed the pole...

What a great dish! I followed the original recipe, but with the addition of a few herbs over the polenta before vegetables and sauce were added. I also sauteed the veggies with 3 cloves of mince...

My family loved this recipe, and it was a great new way to use the squash and zucchini coming out of the garden. I baked my polenta instead of frying it, and I also added the extra flavor of us...

Fantastic! To make a one dish meal, I cut baked chicken into strips and laid it on top before adding the cheese and baking. This is also good with the addition of black olives and artichoke he...

Love this recipe! To simplify things and make this more quickly, I use a vegetable peeler to cut strips of both the carrots and zucchini, rather than slice them. I didn't have squash but decid...

Great! I made this with the "Basic Cheese Polenta" recipe from this site as suggested by another reviewer. Even my meat-loving husband liked it! Makes great leftovers, too!