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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Classic dish with a healthier twist. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 cup grated gruyere cheese |
1 cup ricotta cheese |
1/2 cup plain breadcrumbs |
1 tablespoon cornstarch |
1 1/4 teaspoons dried basil |
1 1/2 teaspoons dried thyme |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
1 tablespoon olive oil |
8 ounces sliced mushrooms |
1 large onion, chopped |
3 large summer squash, sliced 1/4-inch thick |
2 large zucchini, sliced 1/4-inch thick |
Directions:
1. Stir together Gruyere, ricotta, bread crumbs, cornstarch, basil, 3/4 teaspoon of the thyme and 1/2 teaspoon each of the salt and pepper; set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion; sprinkle with remaining 3/4 teaspoon thyme and 1/4 teaspoon each salt and pepper. Cover; cook 6 minutes, stirring occasionally.
3. Coat slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top. Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture. Place remaining squash and ricotta mixture on top.
4. Cover; cook for 2 hours on HIGH or 4 hours on LOW. Serve immediately.
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