Polenta Bake

This recipe is amazing! It is gluten free and low calorie, yet surprisingly filling. I adapted this recipe from the Trader Joe's fan site. There are different flavors of polenta that are fun to experiment with or you can make your own.

One package Polenta

One jar Arrabiata Sauce - you can get this at Trader Joe's

3-5 zucchinis (depends on size & preference)

3 yellow squash/summer squash

1 container ricotta cheese

garlic powder

Grated Parmesan Cheese

Italian seasoning to taste

1. Preheat the oven to 400 degrees. Spray a long casserole dish (preferably 9x13) with cooking spray.

2. Cut the polenta into thin rounds. It can be difficult to cut without breaking, but broken pieces will not negatively effect the recipe, so don't worry!

3. Slice the zucchini and yellow squash length-wise. Sprinkle with Italian seasoning and garlic powder.

4. In the casserole, layer polenta, zucchini (this should be a couple layers of slices thick), ricotta, sauce and cheese (just a sprinkling). Repeat until you have reached the top of the casserole, making sure to end with the sauce and cheese layers. Cover the casserole with foil.

5. Bake for 35 minutes. Remove foil, add more cheese to the top if desired. Bake another 5-10 minutes.