Ratatouille Polenta Bake Recipe

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Ratatouille Polenta Bake
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 171.6 Kcal (718 kJ)
Calories from fat 11.1 Kcal
% Daily Value*
Total Fat 1.23g 2%
Cholesterol 3.75mg 1%
Sodium 388.57mg 16%
Potassium 315.57mg 7%
Total Carbs 31.99g 11%
Sugars 4.62g 18%
Dietary Fiber 5.5g 22%
Protein 8.51g 17%
Vitamin C 26.8mg 45%
Vitamin A 2mg 67%
Iron 8.6mg 48%
Calcium 210.6mg 21%
Amount Per 100 g
Calories 79.93 Kcal (335 kJ)
Calories from fat 5.17 Kcal
% Daily Value*
Total Fat 0.57g 2%
Cholesterol 1.75mg 1%
Sodium 181mg 16%
Potassium 147mg 7%
Total Carbs 14.9g 11%
Sugars 2.15g 18%
Dietary Fiber 2.56g 22%
Protein 3.97g 17%
Vitamin C 12.5mg 45%
Vitamin A 0.9mg 67%
Iron 4mg 48%
Calcium 98.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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