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Seven-Layer Gratin

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    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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