Healthy Seasonal Recipes Healthy Summer Recipes Healthy Summer Dinner Recipes Healthy Summer Dinner Casserole Recipes Polenta & Vegetable Bake 4.3 (16) 16 Reviews This healthful and comforting vegetarian casserole is perfect on a cool night--or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, Ida's Mandelbrot dipped in a fresh-brewed cup of coffee. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Share Share Tweet Pin Email Cook Time: 35 mins Additional Time: 5 mins Total Time: 40 mins Servings: 8 Yield: 8 servings Nutrition Profile: Low-Calorie Gluten-Free Vegetarian High Calcium Bone Health Healthy Immunity Low Added Sugars Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil 1 medium eggplant, diced 1 small zucchini, finely diced ½ teaspoon salt ½ teaspoon freshly ground pepper ½ cup water 10 ounces baby spinach 1 ½ cups prepared marinara sauce, preferably lower-sodium ½ cup chopped fresh basil 14 ounces prepared polenta, sliced lengthwise into 6 thin slices 1 ½ cups shredded part-skim mozzarella, divided Directions Preheat oven to 450 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving. Print Nutrition Facts (per serving) 201 Calories 9g Fat 23g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 201 % Daily Value * Total Carbohydrate 23g 8% Dietary Fiber 4g 16% Total Sugars 10g Protein 9g 19% Total Fat 9g 11% Saturated Fat 3g 14% Cholesterol 14mg 5% Vitamin A 3883IU 78% Vitamin C 21mg 23% Folate 89mcg 22% Sodium 599mg 26% Calcium 242mg 19% Iron 3mg 18% Magnesium 46mg 11% Potassium 394mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved