Italian Summer Squash Polenta Bake
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.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 333 calories; protein 13.2g; carbohydrates 29.2g; fat 18.6g; cholesterol 28.8mg; sodium 796.6mg.
Deciding stay in and make food your food instead of dining out is good a process in the best direction if you’re focusing on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eat than by making it homemade Mastering the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.
A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .
