Rich Squash Casserole

Rich Squash Casserole
Gruyere and ricotta cheese create a creamy sauce for zucchini and summer squash.
Makes 6
Prep 15 m
Cook 6 m
Slow Cook on HIGH 2 hours or LOW for 4 hours



  1. 1 of 4 Stir together Gruyere, ricotta, bread crumbs, cornstarch, basil, 3/4 teaspoon of the thyme and 1/2 teaspoon each of the salt and pepper; set aside.
  2. 2 of 4 Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion; sprinkle with remaining 3/4 teaspoon thyme and 1/4 teaspoon each salt and pepper. Cover; cook 6 minutes, stirring occasionally.
  3. 3 of 4 Coat slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top. Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture on top.
  4. 4 of 4 Cover; cook for 2 hours on HIGH or 4 hours on LOW. Serve immediately.
Nutrition Information for Rich Squash Casserole
Servings Per Recipe: 6
Per Serving: 15 g pro., 20 g carb., 262 kcal cal., 7 g sat. fat, 14 g Fat, total, 41 mg chol., 5 g fiber, 465 mg sodium