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Ratatouille Polenta Bake

Zero in on Zucchini

Foods like zucchini contain a high percentage of water. More water means fewer calories for the same weight of food. Good news for your waistline.

Did You Know?

Eggplant is an exceptional choice for a low-fat eating plan. There are only 20 calories in each 1/2 cup. Keep in mind that a pound of uncooked eggplant will yield about half a pound when cooked. Use part-skim mozzarella cheese to lower the fat in this dish.

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Based on 7 ratings

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

Prep Time:25 min

Start to Finish:1 hr 15 min

makes:6 servings

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)
1/2	teaspoon salt
1/4	teaspoon pepper
1	can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1	tube (16 ounces) refrigerated plain polenta (or any flavor)
2	tablespoons shredded Parmesan cheese
3/4	cup finely shredded mozzarella cheese (3 ounces)
1/4	cup chopped fresh parsley

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, salt 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.

Nutritional Information

1 Serving: Calories 260 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 830 mg; Total Carbohydrate 45 g (Dietary Fiber 6 g); Protein 10 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 26 %; Calcium 24 %; Iron 16 % Exchanges: 2 Starch; 3 Vegetable; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

4 Reviews

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ratatouille polenta bake

This is a great ratatouille recipe. The polenta adds a hardy aspect to an otherwise very light dish. I like the combination since you can eat it and really feel full. Tasty and easy. What could be better?
Posted at 12:13 PM on March 30 2010 by plaporta

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Great Meal!

I made this meal last night for my husband and I. I have to say that the Ratatouille was excellent. The Polenta was an added plus. I will definetly make this meal again.
Posted at 2:56 PM on February 24 2010 by springtulip24

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perfect dish

I had never had polenta before, nor ratatouille. Both turned out perfect. The veggies blend with the polenta (which I made from scratch, so easy), in a mouth-watering delight. My co-workers all started asking what I was heating up in the mircowave the next day. Garlic and onion and everything else made for a perfect meal. I highly suggest making this dish if you love zucchini and eggplant.
Posted at 9:48 AM on November 24 2009 by polarbyte

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Pretty Dang Good

I added just a little more cheese and salt than what the recipe called for (which may or may not have enhanced it), but in any case, it was a very satisfying meal. You could probably substitute any variety of vegetables and it would still be good. Polenta is so versatile!
Posted at 8:33 PM on November 16 2009 by Mollsbee