Summer Squash and Polenta Casserole

Summer Squash and Polenta Casserole

"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

40 m servings 277 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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 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.

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.

Reviews

6
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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 coul...

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 ...

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 th...

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

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

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

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