Ingredients Jump to Instructions ↓

  1. 3 medium zucchini, cut diagonally into 1/4-inch-thick slices

  2. 1 yellow squash, cut diagonally into 1/4-inch-thick slices

  3. 1/4 cup plus 2 tablespoons dried bread crumbs

  4. 1/2 teaspoon dried sage

  5. 1 tablespoon flour

  6. 1-1/4 teaspoons salt

  7. 1/2 teaspoon black pepper

  8. 1 can (8 1/2 ounces) artichoke hearts, drained

  9. 1 scallion, trimmed and minced

  10. 1-1/2 cups shredded Swiss cheese

  11. 3/4 cup light cream

  12. 1/2 pound ground turkey

  13. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. In large bowl, mix zucchini, yellow squash, 1/4 cup of the bread crumbs, sage, flour, 1 teaspoon of the salt, and pepper. In blender, puree artichoke hearts, scallion, 1/2 cup of the Swiss cheese, 1/4 cup of the cream, the remaining salt and a pinch of pepper.

  2. Spread one-third of the squash mixture over bottom of a shallow 2-quart baking dish. Spread half of the artichoke puree over squash. Top with half of the turkey. Repeat layering; top with the remaining squash mixture.

  3. Toss together the remaining 1 cup Swiss cheese, remaining bread crumbs and the Parmesan. Sprinkle evenly over gratin. Drizzle with the remaining 1/2 cup light cream.

  4. Bake at 350 degrees for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving.


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