Italian Summer Squash Polenta Bake Recipe

Recipe By Slurrp

Italian Summer Squash Polenta Bake is a delicious and hearty vegetarian dish that combines the flavors of summer squash, polenta, and Italian herbs. The dish is made by layering slices of summer squash on top of a creamy polenta base, then topping it with a flavorful tomato sauce and a generous amount of cheese. The bake is then baked until the cheese is melted and bubbly, and the squash is tender. It's a perfect dish for a summer dinner or a potluck gathering.

4.2
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Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Italian Summer Squash Polenta Bake
plan
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ingredients serve

Ingredients for Italian Summer Squash Polenta Bake Recipe

  • 0.17 cup Polenta
  • 0.67 cup Water
  • 0.33 Medium Summer Squash, Thinly Sliced
  • As required Salt And Pepper To Taste
  • 0.17 teaspoon Italian Herbs
  • 0.17 cup Tomato Sauce
  • 0.17 cup Shredded Mozzarella Cheese
  • as per your need Fresh Basil Leaves For Garnish

Directions: Italian Summer Squash Polenta Bake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.In a saucepan, bring water to a boil and slowly whisk in the polenta. Cook for about 5 minutes, stirring constantly, until the polenta thickens.
  • STEP 3.Spread half of the polenta mixture in the greased baking dish and layer half of the sliced summer squash on top. Season with salt, pepper, and Italian herbs.
  • STEP 4.Pour half of the tomato sauce over the squash and sprinkle with half of the cheese. Repeat the layers with the remaining polenta, squash, tomato sauce, and cheese.
  • STEP 5.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  • STEP 6.Let the polenta bake cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
  • STEP 7.Serve the Italian Summer Squash Polenta Bake warm as a main dish or as a side dish with a green salad.

Cooking Tips

  • You can use a combination of yellow and green summer squash for added color.
  • Feel free to add other vegetables like bell peppers or mushrooms to the layers for extra flavor and texture.
  • If you prefer a crispier top, broil the polenta bake for a few minutes after baking.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the polenta bake in the oven or microwave until heated through.
  • Serve the leftovers as a quick and delicious lunch or dinner option.
Nutrition
value
249
calories per serving
16 g Fat13 g Protein13 g Carbs4 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    13g
  • Carbs
    13g
  • Fiber
    4g

MacroNutrients

  • Carbs
    13g
  • Protein
    13g
  • Fiber
    4g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    306mg
  • Iron
    2mg
  • Vitamin A
    1316mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    74mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    40mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    234mg
  • Selenium
    15mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp