Ground turkey is layered with a colorful mixture of zucchini and yellow summer squash in this casserole recipe. A sauce made of pureed artichoke hearts and Swiss cheese brings all the layers together resulting in one flavorful dish.




  • Heat oven to 350 degrees F. In large bowl, mix zucchini, yellow squash, 1/4 cup of the crumbs, sage, flour, 1 teaspoon of the salt and black pepper. In a blender, puree artichoke hearts, scallion, 1/2 cup of the Swiss cheese, 1/4 cup of the cream, remaining salt and a pinch of black pepper.

  • Spread one-third of the squash mixture over bottom of a shallow 2-quart baking dish. Spread half of the artichoke puree over the squash. Top with half of turkey. Repeat layering; top with the remaining squash mixture.

  • Toss together the remaining Swiss cheese and bread crumbs and Parmesan. Sprinkle evenly over the gratin. Drizzle with the remaining cream.

  • Bake at 350 degrees F for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving. Makes 6 servings.

Nutrition Facts

299 calories; 18 g total fat; 10 g saturated fat; 79 mg cholesterol; 1039 mg sodium. 16 g carbohydrates; 2 g fiber; 20 g protein;