Verdure Al Forno

Name: Verdure Al Forno
Yield: 4 side-dish servings
Ingredients: 2 teaspoons extra-virgin olive oil; 5 medium zucchini (about 1 1/2 pounds total), cut crosswise into 1-inch-thick slices; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 cup heavy cream; 1 cup grated mozzarella cheese; 1 cup grated fontina cheese; 6 tablespoons grated Pecorino Romano cheese; 1 cup plain dried bread crumbs

December 9, 2011

Even though this dish uses only zucchini, my grandmother called it Verdure al Forno, which means “vegetables in the oven.” (So it should really be called Zucchine al Forno, but there was absolutely no way anybody would tell that to my grandmother.) You could substitute eggplant, summer squash, potatoes, or even cauliflower for the zucchini, and make this your very own Verdure al Forno.

Recipe notes

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