Calabacitas Casserole w/ Polenta & Cheese (Rachel Ray Recipe)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 239.3
  • Total Fat: 9.2 g
  • Cholesterol: 9.9 mg
  • Sodium: 503.6 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 9.3 g

View full nutritional breakdown of Calabacitas Casserole w/ Polenta & Cheese (Rachel Ray Recipe) calories by ingredient
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Number of Servings: 5


    1 tube (16 oz) Polenta
    2 tbsp evoo
    2 cups corn
    4 garlic cloves (chopped)
    1 jalapeno pepper (chopped)
    2 medium zucchini (chopped)
    1/2 med. summer squash (chopped)
    1/2 med. yellow onion (chopped)
    salt to taste
    2 tsp dark chili powder
    1/2 cup plain pasta sauce
    1 tbsp parsely (chopped)


Preheat oven to 500 degrees. In baking dish spray w/ olive oil. Slice up Polenta in 1/2 inch slices. Spread 1/2 the tube across dish.

Heat a large skillet over med. high heat. Add remaining evoo, corn, garlic, and jalapeno. Saute 3 mins, add zucchini, squash, onion, seasons and cooke for 7 to 8 mins. Add pasta sauce. Pour evenly over polenta. Spread out remaining polenta on top and sprinkle with cheese. Place in hot oven for 8 to 10 mins. Garnish with chopped parsely when done.

Number of Servings: 5

Recipe submitted by SparkPeople user CHASINGPAVEMENT.

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