Zucchini al Forno

6 Small Zucchini sliced longways in ⅛ inch slices 

8 oz. (1 Cup) Fontina cheese – Shredded 

8 oz (1 Cup) Mozzarella- must be low moisture. I use Polly-O – Shredded 

½ cup -Grated Pecorino Romano 

1 cup Heavy Cream 

1 tsp. Salt

1 tsp. Pepper 

¼ cup Seasoned Bread Crumbs 

2 Tbsp. Butter – sliced into small pats. 

Preheat the oven to 375°. Grease a 9 x 13 glass bottom pan. I use Pyrex. Put one layer of zucchini in the bottom of the pan. Pour some heavy cream over the layer of zucchini. Then sprinkle with fontina, mozzarella. Pecorino Romano, some salt and pepper. Then do another layer of zucchini, and repeat this process all over again. Once you are done layering all the zucchini, sprinkle the bread crumbs evenly over the top. Evenly distribute the butter all over the top of the zucchini. Cover with aluminum foil and bake for 20 minutes. Remove the aluminum foil and bake for about another 20 minutes or until the zucchini are

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