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.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - 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 Alfredo Chicken
Quick and Easy Polenta with Tomato Sauce
Zucchini Grinders
Cheesy Spinach Pasta Casserole
Sausage and Cheese Stuffed Zucchini
more »
Top Related Articles
Zucchini and Summer Squash
Winter Squash: How To Cook It
Winter Squash Types
Sneak Some Zucchini Onto Your Neighbor's Porch Night
Treats from the Pumpkin Patch
7 Sweet Rhubarb Recipes
Garlic
Pumpkin Pies & Custard Pies
Corn in the U.S.A.
Healthy Snacks: Pumpkin Seeds
Related Collections
Fresh Summer Squash
Summer Fruits and Vegetables
Classico® Pasta Sauce
Vegetable Recipes
Fruits and Vegetables

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Summer Squash and Polenta Casserole

By: Melissa McGee

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

Rate/Review | Read Reviews (5)

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 Classico® Tomato and Basil 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 pasta 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.