Seven-layer Gratin

Family Circle Magazine

3 medium zucchini, cut diagonally into ¼-inch slices	½ tsp black pepper
1 yellow squash, but diagonally into ¼-inch slices	1 can (8.5 oz) artichoke hearts, drained
¼ c. plus 2 T dried bread crumbs	1 scallion, trimmed and minced
½ tsp dried sage	1 ½ c. shredded Swiss cheese
1 T. flour	¾ c. light cream
1 ¼ tsp. salt	½ pound ground turkey
	2 T. grated parmesan cheese

Preheat oven to 350 degrees. In large bowl, mix zucchini, yellow squash, ¼ c. of the bread crumbs, sage, flour, 1 tsp. of the salt, and pepper. In blender, puree artichoke hearts, scallion, ½ c. of the Swiss cheese, ¼ c. of the cream, the remaining salt and a pinch of pepper. Spread one-third the squash mixture over bottom of a shallow 2-qt. 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 c. Swiss cheese, remaining bread crumbs, and the Parmesan. Sprinkle evenly over gratin. Drizzle with remaining ½ c. light cream. Bake at 350 degrees for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving. 6 servings. Can be assembled ahead of time and refrigerated (add 10 minutes to baking time).