VERDURE AL FORNO
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- 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.
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[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted carrots and potatoes. I also added some broccoli and zucchini to the mix and they ate it all up.
Craig Wayland
[email protected]I love roasted vegetables and this recipe is one of my favorites. The vegetables are always roasted evenly and they have a wonderful flavor. I especially love the crispy edges on the potatoes.
Jafar Gujjar Jafar
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover carrots, potatoes, and onions and I roasted them with some olive oil and herbs. They were delicious!
Henos Love Louis
[email protected]I'm always looking for new ways to cook vegetables and this recipe is a great one. The roasted vegetables are so flavorful and they're a great way to get your daily dose of vegetables.
Nevaeh
[email protected]This recipe is a great way to add some color and flavor to your meals. The roasted vegetables are a great addition to salads, sandwiches, and wraps.
hema hema
[email protected]I love this recipe because it's so versatile. I can use whatever vegetables I have on hand and it always turns out great. I also like that I can adjust the seasonings to my liking.
Babanou mohamed
[email protected]This recipe is perfect for a quick and easy weeknight meal. I just toss the vegetables with some olive oil and herbs and roast them in the oven. It's so easy and the results are always delicious.
Diann Orr
[email protected]I'm on a low-carb diet and this recipe is a great way to get my veggie fix. The roasted vegetables are filling and satisfying. I especially love the roasted cauliflower.
Benedict chidera
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover carrots, potatoes, and onions and I roasted them with some olive oil and herbs. They were delicious!
PaeShalline Magaso
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the roasted vegetables. I especially liked the roasted red peppers. They were so sweet and flavorful.
Abhit Chaudhary
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted carrots and potatoes. I also added some broccoli and zucchini to the mix and they ate it all up.
Irene Tossie
[email protected]I've made this recipe several times and it's always a hit. The vegetables are always perfectly roasted and the flavor is amazing. I love that I can use whatever vegetables I have on hand.
Abdulhakeem Lawal Abdulazeez
[email protected]This recipe was easy to follow and the results were delicious. The vegetables were roasted evenly and had a nice caramelized flavor. I served them with grilled chicken and it was a hit with my family.
MOUNIB PC
[email protected]I'm not usually a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so tender and flavorful. I especially loved the roasted garlic. This dish is definitely a keeper.
Henco Smit
[email protected]This recipe is a real winner! The vegetables were roasted to perfection and had a wonderful flavor. I especially loved the crispy edges on the potatoes and carrots. I will definitely be making this again.