Casserole, Zucchini-Cheese (Verdure al Forno)
Recipe archives for the Jewish Food Mailing List
Ingredients
- 5 medium zucchini (about 1-1/2 pounds), sliced lengthwise, 1/4" thick
- Salt
- Freshly ground black pepper
- 1 cup heavy cream
- 1 cup mozzarella cheese, grated
- 1 cup fontina, grated
- 1/4 cup Romano
- 1 cup plain dried bread crumbs
- 4 tbsp. unsalted butter
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