Baked Polenta With Zucchini And Tomato-Pepper Sauce

By Sunset
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5 1/2 tablespoons olive oil

1 can (28 oz.) crushed tomatoes

1 tablespoon chopped fresh oregano

2 small zucchini, stemmed, halved lengthwise, and cut into 1/4-in.-thick half-moons

1 medium yellow onion, halved lengthwise, then cut into thin wedges

1 medium yellow, red, or orange bell pepper, cut lengthwise into thin slices

2 cloves garlic, minced

1/2 teaspoon each salt, freshly ground black pepper, and red chile flakes

2 tubes (16 oz. each) prepared polenta, sliced into 1/2-in.-thick rounds

8 ounces fresh mozzarella, drained and sliced into 1/4-in.-thick rounds

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