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.
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.