Summer Squash and Polenta Casserole Recipe - Allrecipes.com
Summer Squash and Polenta Casserole Recipe
  • READY IN 40 mins

Summer Squash and Polenta Casserole

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Melissa McGee."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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 pasta 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.
Kitchen-Friendly View

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 More Reviews

Jan 18, 2011

Very good. I made the following changes, I diced the vegetables rather than slice. I added garlic, eggplant and broccoli. I also added a layer of cheese between polenta and vegetables. I couldn't find prepared polenta so made from scratch which didn't fry well. I may skip frying it all together next time to make healthier and maybe vary the cheese.

 
Jun 01, 2011

I have never had polenta, much less cooked it. This was fabulous. Even my husband (a meat and potatoes kind of guy) loved it! I put all the vegetables in the food processor to shred them and cut down on time.

 
Aug 29, 2011

Very good! Next time I will not fry polenta - to save calories and I don't think it made a big difference. Also, I increased tomato sauce to 1.5 cups and reduced cheese to just a sprinkle on the top.

 
Mar 03, 2012

So good! Couldn't stop eating it. Like all casseroles, a nice comfort food.

 
May 07, 2012

Absolutely delicious! I didn't have zucchini so I used mushrooms and added biscuits, quartered.

 
Sep 13, 2012

Great recipe! Made as is, no changes needed. Will definetely make again!! Thank you for posting this!

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 729 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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