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Ratatouille Polenta Bake

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Please pass the polenta. Love the loads of veggie topping!

  • Prep Time 25 min
  • Total Time 1 hr 15 min
  • Servings 6

Ingredients

1
medium onion, coarsely chopped (1/2 cup)
1
medium bell pepper, coarsely chopped (1 cup)
1
small unpeeled eggplant, (1 pound), diced (2 cups)
1
medium zucchini, diced (1 cup)
1/4
teaspoon pepper
1
can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1
tube (18 ounces) refrigerated plain polenta (or any flavor)
2
tablespoons shredded Parmesan cheese
1/2
cup finely shredded mozzarella cheese (2 ounces)
1/4
cup chopped fresh parsley

Directions

  • 1 Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
  • 2 Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
  • 3 Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

Nutrition Info

The Quick Take:

  • Calories 150
  • Fat 3g
  • Saturated Fat 1 1/2g
  • Sodium 740mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
740mg
740%;
Total Carbohydrate
24g
24%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
35%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Polenta is made from ground cornmeal and has been a staple of Italian cuisine for generations.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 09/21/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
740mg
740%;
Total Carbohydrate
24g
24%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
35%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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