Verdure al Forno

Name: Verdure al Forno
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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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Level: Easy
Total: 55 min

Prep: 15 min
Cook: 40 min

Yield: 4 servings

Level: Easy
Total: 55 min

Prep: 15 min
Cook: 40 min

Yield: 4 servings

Ingredients

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

Directions

Preheat oven to 375 degrees F.
Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.