Italian Summer Squash Polenta Bake

“Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with vegan cheese – delicioso!  I recommend serving it with crusty garlic bread.”

Photo by Max Delsid on Unsplash

Ingredients:

  • 3 carrots, sliced
  • 1 large courgette, sliced
  • 1 large yellow squash, sliced
  • 1 red onion, chopped
  • Red bell pepper, chopped
  • 1 cup spaghetti sauce
  • 4 cups olive oil for frying
  • 1 pinch garlic salt
  • Ground black pepper to taste
  • 1 (16 ounce) package ready- made polenta
  • 1 1/2 cups shredded vegan mozzarella cheese
  • 1/2 cup grated vegan Parmesan cheese

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  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 (optional). Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
  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.
  4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

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