Seven-Layer Gratin

Ground turkey is layered with a colorful mixture of zucchini and yellow summer squash in this casserole recipe. A sauce made of pureed artichoke hearts and Swiss cheese brings all the layers together resulting in one flavorful dish.

Seven-Layer Gratin
Servings: 6 Prep 15 mins Bake 350°F 50 mins

Ingredients

  • 3 medium zucchini, cut in 1/4-inch diagonal slices
  • 1 yellow squash, cut in 1/4-inch diagonal slices
  • 1/4 tablespoon dried bread crumbs
  • 1/2 teaspoon dried sage
  • 1 tablespoon flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 can (8.5 ounces) artichoke hearts, drained
  • 1 scallion, minced
  • 1 1/2 cups shredded Swiss cheese
  • 3/4 cup light cream
  • 1/2 pound ground turkey
  • 2 tablespoons grated Parmesan cheese

Make It

1. Heat oven to 350 degrees F. In large bowl, mix zucchini, yellow squash, 1/4 cup of the crumbs, sage, flour, 1 teaspoon of the salt and black pepper. In a blender, puree artichoke hearts, scallion, 1/2 cup of the Swiss cheese, 1/4 cup of the cream, remaining salt and a pinch of black 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 the squash. Top with half of turkey. Repeat layering; top with the remaining squash mixture.

3. Toss together the remaining Swiss cheese and bread crumbs and Parmesan. Sprinkle evenly over the gratin. Drizzle with the remaining cream.

4. Bake at 350 degrees F for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 299, Fat, total (g): 18, chol. (mg): 79, sat. fat (g): 10, carb. (g): 16, fiber (g): 2, pro. (g): 20, sodium (mg): 1039, Percent Daily Values are based on a 2,000 calorie diet.