July’s heat often brings forth a bounty of garden products, such as zucchini. Here’s a delicious recipe that showcases zucchini’s versatility and goodness when paired with cream and several types of cheese.
Verdure al Forno (Zucchini Casserole)
Ingredients:
2 Tbsp. extra-virgin olive oil
5 medium zucchini (about 1-1/2 pounds) sliced lengthwise, 1-inch thick
Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
¼ cup grated Romano (can use Romano and Parmesan mixed)
1 cup plain dried bread crumbs (can also use Italian bread crumbs)
4 Tbsp. unsalted butter
Directions:
Preheat oven to 375 degrees F.
Coat the bottom of an 8-inch square (or larger) baking dish with the extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground pepper. (Go easy on the salt). Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 cup mozzarella, 1/3 cup of fontina, and 2 Tbsp. of Romano. Sprinkle with 1/3 cup of the bread crumbs.
Repeat layers, ending with the bread crumbs. Cut the 4 Tbsp. of butter into ½-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil. Place the baking dish on top of the baking sheet and bake for 40 minutes, until the casserole is bubbling and the top is golden brown.
Enjoy!
Recipe and photo by Giada De Laurentiis.
