INGREDIENTS

INSTRUCTIONS

Heat oven to 350. Mix zucchini, yellow squash, 1/4 cup crumbs, sage, flour,
1 tsp. salt and 1/2 tsp. black pepper in large bowl.
Puree in a blender or food processor drained artichoke hearts, onion, 1/2
cup swiss cheese, 1/4 cup cram, the remaining 1/4 tsp salt and a pinch of
black pepper.
Spread a thin layer of the squash mixture, about 1/3, over the bottom of a
shallow 2 quart baking dish. Spread half of the artichoke puree over the
squash mixture. Top with half of turkey, spreading evenly. Repeat the
squash, artichoke and turkey layers. Top with the remaining squash mixture.
Toss together the remaining 1 cup of the swiss cheese, the 2 tablespoons
bread crumbs and grated parmesan in a plastic food storage bag. Sprinkle
evenly over the gratin. Drizzle with the remaining 1/2 cup light cream.
Bake in 350 oven 50 minutes or until the squash is tender and top is golden
brown. Let stand 10 minutes before serving.
Recipe by: Family Circle
Posted to recipelu-digest Volume 01 Number 182 by James and Susan Kirkland
<kirkland@gj.net> on Oct 29, 1997

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