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Casserole, Zucchini-Cheese (Verdure al Forno) (D)
Source: Giada De Laurentiis (Food TV Show Everyday Italian)
Serves: 4

5 medium zucchini (about 1-1/2 pounds), sliced lengthwise, 1/4" thick
Freshly ground black pepper
1 cup heavy cream
1 cup mozzarella cheese, grated
1 cup fontina, grated
1/4 cup Romano
1 cup plain dried bread crumbs
4 tbsp. unsalted butter

Preheat oven to 375°F.

Coat the bottom of a 9"x13" 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" 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.

Poster's Notes:
I caught this on the Cooking Channel last week and it seemed like a great waaaay dairy zucchini dish for Shavuot--I haven't tried it yet.

Posted by Jenni Person

Nutritional Info Per Serving: N/A