Verdure al Forno*

• 2 tablespoons extra-virgin olive oil
• 5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
• Salt and freshly ground black pepper
• 1 cup heavy cream
• 1 cup grated mozzarella
• 1 cup grated fontina
• 1/4 cup grated Romano
• 1 cup plain dried bread crumbs
• 4 tablespoons unsalted butter

1. Preheat oven to 375°F.
2. Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. 
3. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. 
4. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. 
5. Sprinkle with 1/3 cup of the bread crumbs. 
6. Repeat layers, ending with the bread crumbs. 
7. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. 
8. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.