Italian Summer Squash Polenta Bake Recipe

Recipesfull introduces to you: Popular Recipes. (Italian Summer Squash Polenta Bake Recipe). 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.

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Italian Summer Squash Polenta Bake Recipe

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 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 (18 ounce) package prepared polenta

Side Dish

Directions

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.

Nutritional Information

Italian Summer Squash Polenta Bake Recipe

Servings Per Recipe:6

Calories: 332.9

% Daily Value *

Protein: 13.2g 27%

Carbohydrates: 29.2g 9%

Dietary Fiber: 4.8g 19%

Sugars: 10.3g

Fat: 18.6g 29%

Saturated Fat: 6.4g 32%

Cholesterol: 28.8mg 10%

Vitamin A Iu: 7262.9IU 145%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.5mg 28%

Vitamin C: 47.9mg 80%

Folate: 58.7mcg 15%

Calcium: 258.3mg 26%

Iron: 1.1mg 6%

Magnesium: 43.8mg 16%

Potassium: 627.6mg 18%

Sodium: 796.6mg 32%

Thiamin: 0.2mg 16%

Calories From Fat: 167.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.