3 medium zucchini, cut diagonally into 1/4" thick slices
1 yellow squash, cut diagonally into 1/4" thick slices
1/4 cup plus 2 T. bread crumbs
½ tsp. dried sage
1 T. Flour
1 1/4 tsp. Salt
½ tsp. Black pepper
1 can (8.5 oz.) Artichoke hearts, drained
1 scallion, trimmed and minced
1 ½ cups shredded Swiss cheese
3/4 cup light cream
½ lb. Ground turkey
2 T. Grated Parmesan cheese
1. Heat oven to 350F. In large bowl mix zucchini, yellow squash,
1/4 cup bread crumbs, sage, flour, 1 tsp. salt and pepper.
In blender puree artichoke hearts, scallion, ½ cup Swiss cheese,
1/4 cup cream, 1/4 tsp. salt and pinch of pepper.
2. Spread ½ of 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
3. Toss together 1 cup Swiss cheese, 2 T. bread crumbs and 2 T.
Parmesan cheese. Sprinkle over top. Drizzle with ½ cup light
4. Bake at 350F for 50 minutes or until squash in tender and top is golden. Let stand 10 minutes before serving.