Rich Squash Casserole

• 1 cup grated gruyere cheese
• 1 cup ricotta cheese
• 12 cup plain breadcrumbs
• 1 tablespoon cornstarch
• 1 14 teaspoons dried basil
• 1 12 teaspoons dried thyme
• 34 teaspoon salt
• 34 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

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.
3. Add mushrooms and onion; sprinkle with remaining 3/4 teaspoon thyme and 1/4 teaspoon each salt and pepper.
4. Cover; cook 6 minutes, stirring occasionally.
5. Coat slow cooker with cooking spray.
6. Layer 1/3 of the squash in bottom.
7. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top.
8. Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture.
9. Place remaining squash and ricotta mixture.
10. Place remaining squash and ricotta mixture on top.
11. Cover; cook for 2 hours on HIGH or 4 hours on LOW.
12. Serve immediately.

gruyere cheese, ricotta cheese, breadcrumbs, cornstarch, basil, thyme, salt, black pepper, olive oil, mushrooms, onion, summer, zucchini

Taken from www.food.com/recipe/rich-squash-casserole-391663 (may not work)