Calabacitas Casserole With Polenta And Cheese Recette

Rachael Ray's vibrant Calabacitas Casserole gets a cheesy, creamy upgrade with the addition of polenta! This easy, 35-minute recipe features a medley of summer squash, corn, and zesty spices, all baked to perfection under a blanket of melted cheese. A comforting and flavorful vegetarian dish perfect for a weeknight meal or a casual gathering.

Préparation 15 min

Cuisson 35 min

Calories 303.1 kcal

Protéines 26g

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Calabacitas Casserole With Polenta And Cheese

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Calabacitas Casserole With Polenta And Cheese

3 teaspoons olive oil, divided
1 cup frozen corn kernels
2 garlic cloves, minced
1-2 jalapeno, finely chopped (adjust to your spice preference)
2 medium zucchini, diced
2 medium yellow squash, diced
1/2 medium yellow onion, chopped
1 (14.5 ounce) can stewed tomatoes, undrained
1 teaspoon chili powder
salt and pepper, to taste
1 (8 ounce) tube prepared polenta, cut into 1/2 inch slices
1 cup shredded cheddar cheese
2 tablespoons chopped scallion
2 tablespoons fresh cilantro, chopped

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Comment préparer Calabacitas Casserole With Polenta And Cheese

Preheat oven to 500°F (260°C).
Grease a 9x13 inch baking dish with 1 teaspoon olive oil.
Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil, 1 cup frozen corn, 2 cloves minced garlic, and 1-2 jalapeños, finely chopped (adjust to your spice preference).
Sauté for 3 minutes.
Add 2 medium zucchini, diced; 2 medium yellow squash, diced; and 1/2 medium onion, chopped. Season generously with salt, pepper, and 1 teaspoon chili powder.
Cook for 7-8 minutes, or until vegetables are tender-crisp.
Stir in 1 (14.5 ounce) can of stewed tomatoes, undrained, and heat through.
Pour the vegetable mixture into the prepared baking dish.
Cut a (8 ounce) tube of pre-cooked polenta into 1/2-inch thick slices.
Arrange the polenta slices evenly over the vegetables.
Top with 1 cup shredded cheddar cheese (or your favorite melting cheese).
Bake for 8-10 minutes, or until the cheese is melted and bubbly and the polenta is warmed through.
Garnish with 2 tablespoons chopped scallions and 2 tablespoons chopped cilantro before serving.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

24g

Fat

41g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Mexican Healthy Vegetarian Gluten Free Summer Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Casseroles Main Dish Vegetables Mexican Oven Vegetarian Dietary Corn Squash Equipment

Questions fréquentes

Combien de temps faut-il pour préparer Calabacitas Casserole With Polenta And Cheese ?

Calabacitas Casserole With Polenta And Cheese prend environ 50 minutes du début à la fin — environ 15 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Calabacitas Casserole With Polenta And Cheese ?

Calabacitas Casserole With Polenta And Cheese contient environ 303.1 calories par portion, avec environ 26 g de protéines, 7 g de glucides et 29 g de lipides.

De quels ingrédients ai-je besoin pour Calabacitas Casserole With Polenta And Cheese ?

Les principaux ingrédients de Calabacitas Casserole With Polenta And Cheese sont Extra Virgin Olive Oil, Frozen Corn Kernels, Garlic Cloves, Jalapenos, Zucchini, Yellow Squash. Consultez la liste complète avec les quantités ci-dessus.