Polenta & Vegetable Bake - Dairy & Gluten Free

• 1 tablespoon extra-virgin olive oil

• 1/2 yellow onion, diced

• 1 tbsp. chopped garlic

• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups prepared marinara sauce
• 1 – 1 lb. tube Basil & Garlic Polenta, sliced into thin rounds
• 1 – 8 oz. package Almond Mozzarella Style “cheese”, divided

Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and sauté until onions start to get translucent, 3 minutes. Add zucchini, bell peppers, salt and pepper and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Stir marinara sauce into the vegetables and heat through, 2 minutes.

Place polenta slices in a single layer in the prepared baking dish, you will need to cut some to make fit. Sprinkle with half the cheese and top with the vegetable sauce mixture. Sprinkle with the remaining cheese. Bake until sauce is bubbling and the cheese is melted and lightly browned, 17 minutes. Let stand for a few minutes before serving.