Rich Squash Casserole

Gruyere and ricotta cheese create a creamy sauce for zucchini and summer squash.

Rich Squash Casserole
Servings: 6 Prep 15 mins Cook 6 mins Slow Cook on HIGH 2 hours or LOW for 4 hours

Ingredients

  • 1 cup grated Gruyere cheese
  • 1 cup ricotta cheese
  • 1/2 cup plain bread crumbs
  • 1 tablespoon cornstarch
  • 1 1/4 teaspoons dried basil
  • 1 1/2 teaspoons dried thyme
  • 3/4 teaspoon each salt and black pepper
  • 1 tablespoon olive oil
  • 1 package (8 ounces) sliced mushrooms
  • 1 large onion, chopped
  • 3 large summer squash, sliced 1/4 inch thick
  • 2 large zucchini, sliced 1/4 inch thick

Make It

1. Stir together Gruyere, ricotta, bread crumbs, cornstarch, basil, 3/4 teaspoon of the thyme and 1/2 teaspoon each of the salt and pepper; set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion; sprinkle with remaining 3/4 teaspoon thyme and 1/4 teaspoon each salt and pepper. Cover; cook 6 minutes, stirring occasionally.

3. Coat slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top. Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture on top.

4. Cover; cook for 2 hours on HIGH or 4 hours on LOW. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 262, Fat, total (g): 14, chol. (mg): 41, sat. fat (g): 7, carb. (g): 20, fiber (g): 5, pro. (g): 15, sodium (mg): 465, Percent Daily Values are based on a 2,000 calorie diet.