Seven-Layer Gratin

3 zucchini (about 8 ounces each), cut diagonally into 1/4-inch-thick
slices
1 yellow squash (about 8 ounces), cut diagonally into 1/4-inch-thick
slices
1/4 cup plus 2 tablespoons dried bread crumbs
1/2 teaspoon dried sage
1 tablespoon all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 can (8.5 ounces) artichoke hearts, drained
1 green onion, finely chopped
1 1/2 cups shredded Swiss cheese
3/4 cup light cream
1/2 pound ground turkey
2 tablespoons grated Parmesan cheese

1. Heat oven to 350F. Mix zucchini, yellow squash, 1/4 cup crumbs,
sage,
flour, 1 teaspoon salt and 1/2 teaspoon black pepper in large bowl.

2. Puree in a blender or food processor drained artichoke hearts,
onion,
1/2 cup Swiss cheese, 1/4 cup cream, the remaining 1/4 teaspoon salt
and
a pinch of black pepper.

3. Spread a thin layer of the squash mixture, about one-third, 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.

4. 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.

5. Bake in 350F oven 50 minutes or until the squash is tender and top
is
golden brown. Let stand 10 minutes before serving. Makes 6 servings.


Nutritional Value Per Serving: 345 calories, 24 g fat (13 g
saturated),
19 g protein, 15 g carbohydrates, 829 mg sodium, 91 mg cholesterol.
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