Monday, June 29, 2009
Hot Dish ~ Farm-Fresh Veggies
I found a wonderful new-to-me farmers market the other day, the only locally-grown farm in my area! The owner, Sheila, was such a sweetheart, gave us wonderful personal attention (and samples!) and information about her produce. Everything was so beautiful and fresh, I could've loaded down my car with goodies! I scooped up some gorgeous zucchini which I can't wait to use in this casserole tonight.
I'm posting the original recipe here but to cut down on calories and make this vegetarian, I am substituting veggie crumbles for the turkey, half & half instead of cream and using low-fat Swiss cheese, making the recipe 5 POINTS per serving.
Prep: 15 minutes
Bake: 50 minutes
* 3 medium zucchini, cut diagonally into 1/4-inch-thick slices
* 1 yellow squash, cut diagonally into 1/4-inch-thick slices
* 1/4 cup plus 2 tablespoons dried bread crumbs
* 1/2 teaspoon dried sage
* 1 tablespoon flour
* 1-1/4 teaspoons salt
* 1/2 teaspoon black pepper
* 1 can (8.5 ounces) artichoke hearts, drained
* 1 scallion, trimmed and minced
* 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 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.
2. 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.
3. 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.
4. Bake at 350° for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving.
Have a Beauty-Full Day,