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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
zucchini	1		sliced	3.36	0.4976	0.4336	0.064
yellow squash	1		sliced	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
red bell pepper	1		chopped	-	-	-	-
spaghetti sauce	1	cup		-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic salt	1	pinch		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
mozzarella cheese	1 1/2	cups	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
polenta	1	package	prepared	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.