Ingredients

2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
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

Instructions

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.