This one-dish recipe is destined to be a family favorite with layers of squash, artichokes, and ground turkey. The casserole is finished off with cheese and bread crumbs and baked to a golden brown.




  • Heat oven to 350°. 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° for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving.

Nutrition Facts

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