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.

 

Yield: 4 servings.
Total Time:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total Time: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 27%
  • Fat: 5.9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.9g
  • Carbohydrate: 26.6g
  • Fiber: 3.8g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 559mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  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.
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