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recipe: squash + polenta

{squash bake on top of pan-grilled polenta with tomato and basil sauce} 

The other night, I decided to try a new recipe; a zucchini and squash bake. As I started making it, I realized that something was missing. I either needed to add something to it or make something along with it. What’s a girl to do in the middle of cooking? Luckily I had polenta on hand- what a perfect addition.
Here’s how to make it:

{what you need}
2 zucchini, sliced
2 yellow squash, sliced
1 T minced garlic
4 T fresh basil, chopped
1 tsp dried thyme
1 cup of low-fat mozzarella
1/2 cup parmesan, grated
1 pre-cooked “log” of polenta, sliced
1 jar of your favorite tomato sauce
+ salt and pepper to taste

{directions}
Preheat oven to 350F. Spray an 8″ x 8″ baking dish with olive oil or non-stick spray.

Combine the sliced squash, chopped basil, dried thyme, garlic, and both kinds of cheese and stir together until the veggies are coated. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25 minutes. Sprinkle the rest of the cheese on top and bake for another 10 minutes.
When the squash bake is in the oven, grab your grill pan and place over medium heat. Put the polenta slices on the pan, flipping every 5 minutes, cooking until firm.

To serve, place 2-3 slices of grilled polenta on your plate. Spoon heated tomato sauce over it and top with the cheesy squash bake. happy eating!

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squash bake was adapted from kalyn’s kitchen