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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Easy ,delicious slow-cooked squash casserole. Ingredients:
1 c grated gruyere cheese |
1 c ricotta cheese |
1/2 c plain bread crumbs |
1 tbs cornstarch |
1-1/4 tspdried basil |
1-1/2 tsp dried thyme |
3/4 tsp each salt and black pepper |
1 tbs olive oil |
1 pkg (8oz) sliced mushrooms |
1 large onion,chopped |
3 large summer squash,slice 1/4 thick |
2 large zucchini,slice 1/4 thick |
Directions:
1. Stir together Gruyere,ricotta,bread crumbs,cornstarch,basil,3/4 tsp of thyme and 1/2 tsp. each of salt and pepper;set aside
2. Heat olive oil in large skillet over med-high heat. Add mushrooms and onion,sprinkle with remaining 3/4 tsp thyme and 1/4 tsp each salt and pepper. Cover,cook 6 mins,stirring occasionally.
3. Coat slow-cooker with cooking spray. Layer 1/3 of squash in bottom. Add 1 c mushroom mixture over squash;sprinkle 2/3 c ricotta mixture on top. Later with another 1/3 squash,rest of mushroom mixture and another 2/3 c 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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