Title: Seven Layer Gratin
Categories: Vegetable Cheese Turkey Side dish
Yield: 6 Servings

3		Zucchini (8 oz each), cut diagonally into 1/4" thick slices
1		Yellow squash (8 oz), cut diagonally into 1/4" thick slices
1/4	c	+ 2 tb dried bread crumbs
1/2	ts	Dried sage
1	tb	Flour
1 1/4	ts	Salt
1/2	ts	Pepper
8 1/2	oz	Can artichoke hearts, drained
1		Green onion, finely chopped
1 1/2	c	Shredded Swiss cheese
3/4	c	Light cream
1/2	lb	Ground turkey
2	tb	Grated Parmesan cheese

Heat oven to 350øF. Mix zucchini, yellow squash, 1/4 c bread crumbs, sage, flour, 1 ts salt and 1/2 ts pepper in large bowl. Puree in a blender or food processor drained artichoke hearts, onion, 1/2 c Swiss cheese, 1/4 c cream, the remaining 1/4 ts salt and a pinch of pepper. Spread a thin layer of the squash mixture, about 1/3, over the bottom of a shallow 2 qt baking dish. Spread half of the artichoke puree over the squash mixture. Top with half of the turkey, spreading evenly. Repeat the squash, artichoke, and turkey layers. Top with the remaining squash mixture.

Toss together the remaining 1 c of the Swiss cheese, the 2 tb bread crumbs and grated Parmesan in a plastic food storage bag. Sprinkle evenly over the gratin. Drizzle with the remaining 1/2 c light cream. Bake for 50 minutes, or until the squash is tender and top is golden brown. Let stand 10 minutes before serving.

Nutrient Value Per Serving: 345 calories, 24g fat (13 g saturated), 19g protein, 15g carbohydrate, 829mg sodium, 91mg cholesterol

previous

next