Ingredients
2
medium zucchini
1
roll (18 oz) refrigerated basil and garlic polenta
Olive oil cooking spray
1
lb ground beef sirloin
1
jar (24 oz) fire-roasted tomato-garlic pasta sauce
1/4
teaspoon pepper
1
cup shredded reduced-fat Italian cheese blend (4 oz)
Preparation
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Set aside. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
Heat 12-inch nonstick skillet over medium-high heat. Add polenta slices; cook 6 minutes, turning once, until lightly browned. Arrange polenta slices in baking dish.
In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if necessary. Set beef aside. Add zucchini to skillet; cook 3 to 4 minutes, stirring occasionally, until tender. Add beef, pasta sauce and pepper; cook 1 to 2 minutes until thoroughly heated. Spoon beef mixture over polenta; sprinkle with cheese.
Bake uncovered 18 to 20 minutes or until bubbly and cheese is melted.
