Comida Kraft
Recipe Box

Summer Squash and Polenta Casserole

Prep Time
20
min.
Total Time
50
min.
Servings

6 servings

If a trip to the farmers' market yields beautiful summer squash, then you can use it to prepare this easy-to-make polenta casserole made extra cheesy with shredded mozzarella and Parmesan cheeses.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Heat 1 Tbsp. oil in large saucepan on medium heat. Add vegetables and garlic; stir. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in pasta sauce: cook 2 or 3 min. or until vegetables are tender, stirring occasionally.
  • Meanwhile, heat remaining oil in large skillet on medium heat. Sprinkle polenta with black pepper. Add to skillet, in batches; cook 3 min. on each side or until polenta slices are lightly browned on both sides.
  • Place polenta in single layer in 13x9-inch baking dish sprayed with cooking spray; top with vegetable mixture and cheeses.
  • Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Substitute

Prepare using CLASSICO Spicy Tomato and Pesto Pasta Sauce.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 340
Total fat 19g
Saturated fat 6g
Cholesterol 20mg
Sodium 750mg
Carbohydrate 29g
Dietary fiber 4g
Sugars 10g
Protein 12g
% Daily Value
Vitamin A 130 %DV
Vitamin C 40 %DV
Calcium 30 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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