- cal. (kcal) 299
- Makes: 6 servings
- Prep: 15 mins
- Bake: 50 mins at 350°F
zucchini, cut diagonally into 1/4-inch-thick slices
yellow squash, cut diagonally into 1/4-inch-thick slices
plus 2 tablespoons dried bread crumbs
8 1/2 -
artichoke hearts, drained
scallion, trimmed and minced
shredded Swiss cheese
grated Parmesan cheese
- 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.
- 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.
- 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.
- Bake at 350 degrees for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving.
Nutrition Information for Seven-Layer GratinServings Per Recipe: 6
PER SERVING: 299 cal., 18 g total fat (10 g sat. fat), 79 mg chol., 1039 mg sodium, 16 g carb. (2 g fiber), 20 g pro.