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Summer Squash Saute over Polenta

Total Time time 15 mins
Yield 4 servings.
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. 


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Cooking Light 5-Ingredient 15-Minute Cookbook