POLENTA SQUASH CASSEROLE

Polenta Squash Casserole image

Take a trip to your local farmers' market for some beautiful summer squash and head home to prepare this Polenta Squash Casserole. Made extra cheesy with shredded mozzarella and Parmesan cheeses, this Polenta Squash Casserole won't disappoint.

Provided by My Food and Family

Categories Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, divided
3 carrots, peeled, sliced
1 large yellow squash, sliced
1 large zucchini, sliced
1 red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 tube (18 oz.) polenta, cut into 1/2-inch-thick slices
1/4 tsp. ground black pepper
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Shredded Parmesan Cheese

Steps:

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.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 14 g