Seven layer gratin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Zucchini; diagonally sliced | |
| 1 | Yellow Squash; diagonally sliced | |
| ¼ | cup | Plus |
| 2 | tablespoons | Dried Bread Crumbs |
| ½ | teaspoon | Dried Sage |
| 1 | tablespoon | Flour |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Black Pepper |
| 1 | can | (8.5 Oz.) Artichoke Hearts; drained |
| 1 | Green Onion; finely chopped | |
| 1½ | cup | Swiss Cheese; shredded |
| ¾ | cup | Light Cream |
| ½ | pounds | Ground Turkey |
| 2 | tablespoons | Grated Parmesan Cheese |
Directions
Heat oven to 350. Mix zucchini, yellow squash, ¼ cup crumbs, sage, flour, 1 tsp. salt and ½ tsp. black pepper in large bowl.
Puree in a blender or food processor drained artichoke hearts, onion, ½ cup swiss cheese, ¼ cup cram, the remaining ¼ tsp salt and a pinch of black pepper.
Spread a thin layer of the squash mixture, about ⅓, over the bottom of a shallow 2 quart baking dish. Spread half of the artichoke puree over the squash mixture. Top with half of turkey, spreading evenly. Repeat the squash, artichoke and turkey layers. Top with the remaining squash mixture.
Toss together the remaining 1 cup of the swiss cheese, the 2 tablespoons bread crumbs and grated parmesan in a plastic food storage bag. Sprinkle evenly over the gratin. Drizzle with the remaining ½ cup light cream.
Bake in 350 oven 50 minutes or until the squash is tender and top is golden brown. Let stand 10 minutes before serving.
Recipe by: Family Circle
Posted to recipelu-digest Volume 01 Number 182 by James and Susan Kirkland <kirkland@...> on Oct 29, 1997