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Italian Summer Squash Polenta Bake

Italian Summer Squash Polenta Bake Recipe

  • 3 carrots, sliced
  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup spaghetti sauce
  • 4 tablespoons olive oil
  • 1 pinch garlic salt
  • ground black pepper to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (18 ounce) package prepared polenta
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 333
Total Fat 18.6g
Saturated Fat 6.4g
Cholesterol 29mg
Sodium 797mg
Total Carbohydrate 29.2g
Dietary Fiber 4.8g
Sugars 10.3g
Protein 13.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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