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.