This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Summer Squash and Polenta Casserole
Summer Squash Casserole
Summer Squash Chicken Alfredo
Summer Squash Casserole with Nuts
Peg's Summer Squash Bake
more »
Top Related Articles
Zucchini and Summer Squash
From Farm to Table: Farmers' Markets
Sunday Dinner: Coq au Vin, Italian Style
Cooking for a Crowd: Summer Menu
Winter Squash: How To Cook It
Winter Squash Types
Vegetarian Cuisine
Forming Pizza Crust
Five Takeout Classics Made Healthy
Canning and Preserving
Related Collections
Fresh Summer Squash
Summer Fruits and Vegetables
Summer Squash
45 Minute Meals
Gourmet Main Dishes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Italian Summer Squash Polenta Bake

By: Melissa McGee

"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."

Rate/Review | Read Reviews (102)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 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

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.