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
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 379 (80%)|
|Amt Per Serving||% DV|
|Total Fat 42.1g||56 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 164.1mg||50 %|
|Sodium 135.7mg||5 %|
|Potassium 391.9mg||10 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10.2g|
|Protein 14.8g||21 %|
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Calories per serving: 473
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