Italian Summer Squash Polenta Bake

Name: Italian Summer Squash Polenta Bake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 carrots, sliced; 510 grams package prepared polenta; 1 pinch garlic salt; 6 servings ground black pepper to taste; 4 Tbsps olive oil; 50 milliliters grated Parmesan cheese; 1 red bell pepper, chopped; 1 red onion, chopped; 168 grams shredded mozzarella cheese; 245 milliliters spaghetti sauce; 1 large yellow squash, sliced; 1 large zucchini, sliced

Need a gluten free side dish? Italian Summer Squash Polenta Bake could be an amazing recipe to try. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 19g of fat, and a total of 305 calories. The Fourth Of July will be even more special with this recipe. Head to the store and pick up carrots, polenta, garlic salt, and a few other things to make it today. Plenty of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes roughly 40 minutes. Users who liked this recipe also liked Creamy Gorgonzola Polenta with Summer Squash Saute, Black Sea Bass with Summer Squash Polenta, and Creamy Gorgonzola Polenta with Summer Squash Saute.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Bell Pepper

Olive Oil

Zucchini

Carrot

Garlic

Squash

Onion

Equipment you will use

Sauce Pan

Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.

Ingredients you will need

Pasta Sauce

Vegetable

Slice polenta into 1/2 inch circles and season with garlic salt and pepper.

Ingredients you will need

Salt And Pepper

Polenta

Garlic

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.

Ingredients you will need

Polenta

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Parmesan

Mozzarella

Vegetable

Polenta

Cooking Oil

Equipment you will use

Casserole Dish

Bake casserole for 30 minutes.

Equipment you will use

Oven

Remove from oven and let cool for 5 minutes before serving.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

carrots, sliced 510grams

package prepared polenta 1pinch

garlic salt 6servings

ground black pepper to taste 4Tbsps

olive oil 50milliliters

grated Parmesan cheese 1

red bell pepper, chopped 1

red onion, chopped 168grams

shredded mozzarella cheese 245milliliters

spaghetti sauce 1large

yellow squash, sliced 1large

zucchini, sliced

Recommended wine: Chianti, Verdicchio, Trebbiano

Italian can be paired with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Poema Cavan Extra Dry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 9 dollars per bottle.

Poema Cava Extra Dry

Shows crisp aromas of green apples, chalk and spring flowers, and fresh, tangy fruit flavors in the mouth with a trace of sweetness that is well balanced by acidity.A great aperitif, this wine also pairs with starters and savory tarts.