Verdure Al Forno

• 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

1. Preheat the oven to 350 degrees F. Line a baking sheet with foil.
2. Coat the bottom of an 8-inch square baking dish with the oil.
3. Arrange enough of the zucchini slices over the bottom of the dish in a single layer to cover.
4. Sprinkle with one third of the salt and pepper.
5. Pour 1/3 cup of the heavy cream over the zucchini and sprinkle with 1/3 cup each of mozzarella cheese and fontina cheese.
6. Sprinkle with 2 tablespoons of Pecorino Romano cheese, then with 1/3 cup of bread crumbs.
7. Repeat layering the ingredients two more times.
8. (The vegetables can be assembled 8 hours ahead.
9. Cover and refrigerate.
10. Bring to room temperature before proceeding.)
11. Place the baking dish on the baking sheet and bake uncovered until golden brown on top and the sauce bubbles, about 40 minutes.
12. Serve immediately.

extravirgin olive oil, zucchini, salt, freshly ground black pepper, heavy cream, mozzarella cheese, fontina cheese, romano cheese, bread crumbs

Taken from www.epicurious.com/recipes/food/views/verdure-al-forno-376739 (may not work)