Ok, when you first read through the ingredients, this sounds...iffy, at best, unless you LOVE zucchini and summer squash. My family does NOT. But I was shocked at how good this casserole turned out. Everyone ate it, and we had very little leftovers, which I fed to my twins the next day. At least try it, especially if you have a zucchini-hater in the family. I'd bet they'd even eat this tasty dish. Swiss cheese overpowers the veggies. This recipe comes from Family Circle.
3 medium zucchini, cut diagonally into 1/4" thick slices
1 yellow squash, cut diagonally into 1/4" thick slices
1/4 c plus 2 Tb dried bread crumbs
1/2 tsp dried sage (I substituted poultry seasoning, which is very similar)
1 Tb flour
1 1/4 tsp salt
1/2 tsp black pepper
1 can (8.5 oz) artichoke hearts, drained (I kept the oil and threw it in the blender too)
1 scallion, trimmed and minced (I substituted green onions)
1 1/2 c shredded Swiss cheese
3/4 c light cream
1/2 lb ground turkey
2 Tb grated parmesan cheese
1. Heat oven to 350. In large bowl, mix zucchini, squash, 1/4 c bread crumbs, sage, flour, 1 tsp salt, and pepper. In blender, puree artichoke hearts, scallion, 1/2 c swiss cheese, 1/4 c cream, the remaining salt, and a pinch of pepper.
2. Spread 1/3 of 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 remaining squash mixture. Toss together the remaining 1 c swiss cheese, remaining bread crumbs and the parmesan. Sprinkle evenly over gratin. Drizzle with the remaining 1/2 c cream.
4. Bake at 350 for 50 minutes or til squash is tender and top is golden. Let stand 10 minutes before serving.
Makes 6 servings.