Jarred fat-free marinara sauce
Fat free ready-to-eat polenta (in tube)
18 oz, cut into 16 slices
1 large, cut into 1/8-inch-thick slices
Part-skim ricotta cheese
Shredded part-skim mozzarella cheese
- Preheat the oven to 375°F. Coat an 11 x 7–inch baking dish with cooking spray.
- Spread ½ cup of the marinara sauce in the bottom of the prepared dish; top with 8 polenta slices (break slices into pieces, if necessary, to make them fit in a single layer). Arrange half of the zucchini over the polenta, overlapping as needed. Spread the ricotta over the zucchini; gently spoon ¾ cup marinara over the ricotta. Top with the remaining 8 polenta slices, remaining zucchini, and remaining ¾ cup marinara sauce. Sprinkle with the mozzarella.
- Cover with foil coated with cooking spray. Bake, covered, for 30 minutes. Uncover and bake until the cheese is melted and starting to brown, about 15 minutes. Remove from the oven and let stand for 10 to 15 minutes before serving.
- Serving size: 1 piece