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

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
6 mins
slow-cook:
on HIGH 2 hours or LOW for 4 hours
Servings:
6
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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

Nutrition Facts

262 calories; total fat 14g; saturated fat 7g; cholesterol 41mg; sodium 465mg; carbohydrates 20g; fiber 5g; protein 15g.
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