Rich Squash Casserole

1 cup grated Gruyere cheese
1 cup ricotta cheese
1/2 cup plain bread crumbs
1 tablespoon cornstarch
1-1/4 teaspoons dried basil
1-1/2 teaspoons dried thyme
3/4 teaspoon each salt and black pepper
1 tablespoon olive oil
1 package (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

1. Stir together Gruyère, 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 on top.

4. Cover; cook for 2 hours on HIGH or 4 hours on LOW. Serve immediately.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FAMILY_RECIPES.