Verdure al Forno
Verdure al Forno
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 763
- Total Fat
- 61
- Saturated Fat
- 34
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 25
- Cholesterol
- 181
- Sodium
- 984
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 763
- Total Fat
- 61
- Saturated Fat
- 34
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 25
- Cholesterol
- 181
- Sodium
- 984
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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.
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