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
evers_a@hotmail.comI made this recipe for a potluck and it was a huge success. Everyone loved the roasted vegetables and asked for the recipe.
Valjon Bujupi
bvaljon@yahoo.comI'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
thinbuzz@yahoo.comI 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
luban_a98@hotmail.comI'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
faint@hotmail.comI'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
t.s26@gmail.comI 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
zulu-nkumbwi@yahoo.comI've made this recipe several times now and it's always a success. It's become a staple in my kitchen.
Bijaya Soni
b.soni69@hotmail.comI'm glad I found this recipe. It's a great way to get my kids to eat more vegetables.
Md Shahadat Hoshen
mds70@yahoo.comThis recipe is perfect for a weeknight meal. It's quick and easy to make, and cleanup is a breeze.
garfield 2.0
g_271@hotmail.comI roasted some extra vegetables and threw them into a salad the next day. It was a great way to use up leftovers.
Nazi Afrough
nazi-afrough@hotmail.frI love that this recipe is so versatile. You can use any type of vegetables you have on hand.
Jeevan Bhandari
jeevan11@hotmail.comI made this for a dinner party and it was a hit! Everyone raved about how flavorful and tender the vegetables were.
Md Shahiudl
md_s@aol.comI'm Italian and I can say that this recipe is authentic and delicious. Even my picky mother-in-law enjoyed it!
Niraj Basyal
b@yahoo.comI'm not really a veggie person, but these turned out so good! I'll have to make them again soon.
Tanya Wood
tanyaw@gmail.comThis recipe is so easy to follow. My kids helped me make it and we loved the results.
Donte Williams
williams-d@gmail.comAmazing flavor! My husband said this dish reminded him of the roasted vegetables his grandmother used to serve.
Vicki Golfin
gvicki2@aol.comMy family loved this recipe! The vegetables were roasted to perfection and bursting with flavor. I will definitely be making this again.