Verdure al Forno

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Very tastey side dish but not the healthiest veggie dish. Eggplant and broccoli work well here as well.

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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.

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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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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.

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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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Made this last night and it was super yummy. I did not, however, use Fontina cheese because I couldn't afford $10 for just one cheese. I also used Italiain bread crumbs and slized my zucchini a little thinner. I've yet to make a dish from Giada that I didn't like - thanks bunches!!!

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Everytime I made this dish, it disappears! Never any leftovers! I do a few things different, for one, I add zucchini and squash. And for the bread crumbs, I use italian. Giada, you're the BEST!!!

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I was looking through the Everyday Italian cookbook for Labor Day weekend meal ideas and I decided to try this recipe as a side dish. We only used 3 zucchini, which was plenty for the dish, so I cut back a little on the other ingredients to compensate. I didn't really measure the breadcrumbs or the cheeses, and everything turned out great. I loved the flavor that the cheese gave the zucchini, and I was glad that the dish wasn't heavy. My only critique is that the zucchini slices were a little too thick, and I had to chop them a little smaller. My husband felt that next time, I should slice the zucchini a little smaller still, in order to have a crunchier crust. All in all, this is a great dish, and I would definitely make it again.

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While the cheese adds a nice flavor, this dish just could not be identified as an Italian dish at all...no flavorings other than salt and pepper?? Where's the garlic? The basil? Or even oregano? The zucchini slices were way too thick. We eat tons of zucchini, but never again will we waste expensive cheese and good produce on this recipe.

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My boyfriend bought me the Everyday Italian cookbook for Valentines day so we picked out a recipe to make together for dinner that night and this was it. He couldn't get enough of it and he's told all of his coworkers on how great it is, I've emailed this recipe to all of my friends and HIS coworkers!