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Verdure Al Forno


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  • 2 tablespoons extra-virgin olive oil
  • 5 medium zucchini - (abt 1 1/2 lbs) cut lengthwise
  • into 1/4"-thk slices
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 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


Servings 4


Step 1

Preheat oven to 375 degrees.

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.

This recipe yields 4 servings.

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