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 foodie15
on May 15, 2012
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Very tastey side dish but not the healthiest veggie dish. Eggplant and broccoli work well here as well.
By nanaknox_13044676
Blountville, 82
on May 09, 2012
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Giada, I made this recipe when you first aired it probably 8 years ago. I have made it for family and friends and no bad reviews on my part. I have shared the recipe over many states either after someone has eaten it when I prepared it or when I have told someone about it. I used it this summer when the abundance of zucchini was in my garden. I don't always have all the cheeses nor the heavy cream, but it works well with moz and parm and 2% milk and cuts down on the calories. BTW, beautiful baby. Congratulations.
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.
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