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“This recipe is a Giada De Laurentiis one from Everyday Italian.”

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Using the 2 T. extra virgin olive oil coat the bottom of a 9 X 13 inch baking dish.
  3. 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).
  4. Evenly pour 1/3 of the heavy cream.
  5. Sprinkle with 1/3 of the mozzarella.
  6. Sprinkle with 1/3 of the fontina.
  7. Sprinkle with 2 T of the romano.
  8. Repeat layers.
  9. Top with the bread crumbs. (use fine dried).
  10. Dot the bread crumbs with the unsalted butter.
  11. To prevent spillage/smoke line a baking sheet with heavy duty foil and place prepared dish on this.
  12. Bake for 40 minutes until bubbling and top golden brown.
  13. Allow to stand for 5 minutes before cutting into it.

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