Photo: Verdure al Forno Recipe
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
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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By NCBeaches
Wilmington NC
on August 29, 2011
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Love this recipe. I made it exactly as written except I used less zucchini. I read other reviews and saw many said it was watery. Did not find that to be at all. I'm a huge fan of all Giada's recipes and this is a keeper.
By mzap444
warrenton va
on August 05, 2011
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This was very good but with all the cheese do not kid yourself about healthy eating. The zucchinni were still a little hard after all the cooking, but I tend to like them like that. Will be making this often.
By lilbitty11
on April 22, 2011
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I was a little confused by all the conflicting comments,but realized the recipe on this site slightly differs with the one in her book. I didn't follow it exactly but thought it was delicous!I was worried about the watery issue so to be safe I salted the veggies first, shredded the cheese while the vegs were sweating. Pat them dry with paper towels. I used zucchini and eggplant. I used non-stick instead of oil and it worked fine. I forgot the butter on top, but it browned nicely and didnt need it. I used all the cheese listed and heavy cream. I only had seasoned crumbs on hand and it tasted great. I omitted salting each layer as the veggies were still a little salty. I did salt and pepper two of the layers lightly. I sliced the veggies thin, about 1/4", although I think 1/2" would be fine too. Great if you have a hard time getting kids or husbands to eat veggies. The fontina really makes this dish, creamy and delish, I wouldnt change that if you can help it.
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