Seven-Layer Gratin

This one-dish recipe is destined to be a family favorite with layers of squash, artichokes, and ground turkey. The casserole is finished off with cheese and bread crumbs and baked to a golden brown.

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

Ingredients

  • 3 medium zucchini, cut diagonally into 1/4-inch-thick slices
  • 1 yellow squash, cut diagonally into 1/4-inch-thick slices
  • 1/4 cup plus 2 tablespoons dried bread crumbs
  • 1/2 teaspoon dried sage
  • 1 tablespoon flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 8 1/2 ounce can artichoke hearts, drained
  • 1 scallion, trimmed and 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 . 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.

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.