VERDURE AL FORNO
Make and share this Verdure Al Forno recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Using the 2 T. extra virgin olive oil coat the bottom of a 9 X 13 inch baking dish.
- Arrange 1/3 of the zucchini slices on the bottom of the dish and season with a little salt and pepper (most likely you will NOT use the full 1 T of each).
- Evenly pour 1/3 of the heavy cream.
- Sprinkle with 1/3 of the mozzarella.
- Sprinkle with 1/3 of the fontina.
- Sprinkle with 2 T of the romano.
- Repeat layers.
- Top with the bread crumbs. (use fine dried).
- Dot the bread crumbs with the unsalted butter.
- To prevent spillage/smoke line a baking sheet with heavy duty foil and place prepared dish on this.
- Bake for 40 minutes until bubbling and top golden brown.
- Allow to stand for 5 minutes before cutting into it.
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aiden evers
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the roasted vegetables and asked for the recipe.
Valjon Bujupi
[email protected]I'm always looking for new ways to cook vegetables. This recipe is a great way to change things up. The vegetables were roasted to perfection and had a nice crispy texture.
Thinbuzz
[email protected]I was looking for a healthy and easy side dish to serve with my grilled chicken. This recipe was perfect! The vegetables were roasted to perfection and had a delicious smoky flavor.
Luban Ahamed
[email protected]I'm on a low-carb diet and this recipe fits the bill perfectly. It's packed with nutrients and flavor, without all the carbs.
Nathan faint
[email protected]I've never been a fan of Brussels sprouts, but this recipe changed my mind. They were roasted to perfection and had a slightly caramelized flavor that was out of this world.
Tili Sheta
[email protected]I love the combination of flavors in this dish. The sweetness of the vegetables pairs perfectly with the tanginess of the lemon and the savory herbs.
Nkumbwi Zulu
[email protected]I've made this recipe several times now and it's always a success. It's become a staple in my kitchen.
Bijaya Soni
[email protected]I'm glad I found this recipe. It's a great way to get my kids to eat more vegetables.
Md Shahadat Hoshen
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and cleanup is a breeze.
garfield 2.0
[email protected]I roasted some extra vegetables and threw them into a salad the next day. It was a great way to use up leftovers.
Nazi Afrough
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you have on hand.
Jeevan Bhandari
[email protected]I made this for a dinner party and it was a hit! Everyone raved about how flavorful and tender the vegetables were.
Md Shahiudl
[email protected]I'm Italian and I can say that this recipe is authentic and delicious. Even my picky mother-in-law enjoyed it!
Niraj Basyal
[email protected]I'm not really a veggie person, but these turned out so good! I'll have to make them again soon.
Tanya Wood
[email protected]This recipe is so easy to follow. My kids helped me make it and we loved the results.
Donte Williams
[email protected]Amazing flavor! My husband said this dish reminded him of the roasted vegetables his grandmother used to serve.
Vicki Golfin
[email protected]My family loved this recipe! The vegetables were roasted to perfection and bursting with flavor. I will definitely be making this again.