Wednesday, November 30, 2011

Quick and Easy Baked Polenta/Zucchini Italiano

I Love this recipe! It takes about 15 minutes to prepare (if that) and about 30  to bake. Vegan's can omit the cheese, but it doesn't taste the same without it.

Ingredients:
1-18 ounce pre-cooked, packaged organic polenta, sliced into 1" rounds
1-26 ounce jar marinara sauce
4- 6 zucchini squash, sliced in 1/2 inch rounds
3 whole tomatoes sliced thin-12 to 13 slices
1/2 Cup parmesan cheese
fresh or dried basil


Method:
Line a glass rectangular baking dish with 1/2 jar of tomato sauce
Layer zucchini squash on top of sauce
Pour the remaining sauce over zucchini
Sprinkle with 1/4 cup parmesan cheese
Place the polenta on top of sauce
Top the polenta with the sliced tomatoes
Top tomatoes with fresh or dried basil and remaining parmesan cheese


Bake @ 350 for 30-35 minutes or until bubbly and zucchini is soft.

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