Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
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