Summer Squash Saute over Polenta

The sun-dried tomato-flavored polenta and pesto packs this summer sauté dish with loads of flavor. Squash, zucchini, and roasted red peppers add color and texture to this tasty meal.



4 servings.

Recipe from

Oxmoor House

Recipe Time

Total Time: 15 Minutes

Nutritional Information

Calories 197
Caloriesfromfat 27 %
Fat 5.9 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.9 g
Carbohydrate 26.6 g
Fiber 3.8 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 559 mg
Calcium 0.0 mg


Garlic-flavored cooking spray
1 (16-ounce) package sun-dried tomato-flavored polenta, cut into 12 slices
2 tablespoons pesto
2 tablespoons water
2 cups sliced yellow squash
2 cups sliced zucchini
1 (7-ounce) jar roasted red peppers, drained and cut into strips
1/2 cup (2 ounces) shredded fresh Parmesan cheese


Place polenta slices on a baking sheet coated with cooking spray. Broil 3 1/2 inches from heat 5 minutes on each side or until lightly browned.

While polenta bakes, coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add pesto and water, stirring well. Add yellow squash and zucchini; cover and cook 5 minutes or until vegetables are tender. Add red peppers; cook until thoroughly heated.

To serve, spoon zucchini mixture evenly over polenta, and sprinkle with cheese.

Cooking Light 5-Ingredient 15-Minute Cookbook,

Oxmoor House

January 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note