Seven-layer Gratin

Family Circle Magazine

 

3 medium zucchini, cut diagonally into -inch slices

tsp black pepper

1 yellow squash, but diagonally into -inch slices

1 can (8.5 oz) artichoke hearts, drained

c. plus 2 T dried bread crumbs

1 scallion, trimmed and minced

tsp dried sage

1 c. shredded Swiss cheese

1 T. flour

c. light cream

1 tsp. salt

pound ground turkey

 

2 T. grated parmesan cheese

 

Preheat oven to 350 degrees. In large bowl, mix zucchini, yellow squash, c. of the bread crumbs, sage, flour, 1 tsp. of the salt, and pepper. In blender, puree artichoke hearts, scallion, c. of the Swiss cheese, c. of the cream, the remaining salt and a pinch of pepper. Spread one-third the squash mixture over bottom of a shallow 2-qt. baking dish. Spread half of the artichoke puree over squash. Top with half of the turkey. Repeat layering; top with the remaining squash mixture. Toss together the remaining 1 c. Swiss cheese, remaining bread crumbs, and the Parmesan. Sprinkle evenly over gratin. Drizzle with remaining c. light cream. Bake at 350 degrees for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving. 6 servings. Can be assembled ahead of time and refrigerated (add 10 minutes to baking time).