Ingredients
1
package (6.6 ounces) polenta
3 1/2
cups water
1
teaspoon salt
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1
tablespoon olive or vegetable oil
2
medium zucchini, coarsely chopped (3 cups)
1
container (12 ounces) refrigerated marinara sauce
1
cup shredded mozzarella cheese (4 ounces)
Preparation
Heat oven to 375°. Grease rectangular baking dish, 11x7x1 1/2 inches.
Cook polenta in salted water as directed on package; stir in oregano. Spread in baking dish.
Heat oil in nonstick 12-inch skillet over medium-high heat. Cook zucchini in oil 5 to 7 minutes, stirring occasionally, until crisp-tender. Stir in marinara sauce; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until thickened.
Spoon zucchini mixture over polenta. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly around edges.
