Calabacitas Casserole with Polenta and Cheese

Transform your weeknight dinner routine with this vibrant and hearty Calabacitas Casserole with Polenta and Cheese! This Mexican-inspired vegetarian dish layers tender zucchini, yellow squash, sweet corn, and fire-roasted tomatoes, infused with smoky cumin and oregano, over a base of creamy polenta rounds. Topped with a luscious blend of melty Monterey Jack and cheddar cheeses, this casserole is baked to golden perfection for a satisfying, flavor-packed meal. Easy to prepare and naturally gluten-free, it's perfect for feeding a crowd or meal prepping for the week. Garnished with fresh cilantro, this comfort-food favorite shines as a main dish or a delicious side for any occasion.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 medium Zucchini, diced
• 2 medium Yellow squash, diced
• 1 cup Corn kernels (fresh or frozen)
• 1 14-ounce can Canned diced tomatoes (with liquid)
• 1 4-ounce can Chopped green chilies (optional)
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 18-ounce tube Prepared polenta (store-bought or homemade)
• 1 cup Shredded Monterey Jack cheese
• 1 cup Shredded cheddar cheese
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3

Add the diced zucchini, yellow squash, and corn kernels to the skillet. Cook for 5-6 minutes, stirring frequently, until the vegetables are slightly tender.

Step 4

Stir in the canned diced tomatoes (with their liquid), green chilies (if using), cumin, oregano, salt, and black pepper. Reduce the heat to low and let the mixture simmer for 5 minutes to allow the flavors to meld.

Step 5

While the vegetable mixture cooks, slice the polenta into 1/4-inch thick rounds.

Step 6

Lightly grease a 9x13-inch casserole dish with non-stick spray or a small amount of olive oil. Arrange half of the polenta slices in a single layer on the bottom of the dish.

Step 7

Spoon half of the vegetable mixture over the polenta layer, spreading it evenly. Sprinkle half of the Monterey Jack and cheddar cheese evenly over the vegetables.

Step 8

Repeat the layers with the remaining polenta slices, vegetables, and cheese.

Step 9

Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.

Step 10

Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1460.4g)

Amount per serving	% Daily Value*
Calories	1510.2

Total Fat 101.9g	0%
Saturated Fat 49.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 221.1mg	0%
Sodium 4005.7mg	0%
Total Carbohydrate 96.5g	0%
Dietary Fiber 18.2g	0%
Total Sugars 37.2g
Protein 76.1g	0%

Vitamin D 24IU	0%
Calcium 1828.6mg	0%
Iron 8.0mg	0%
Potassium 3166.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 18.9%

Carbs: 24.0%