Thu, Feb-15-07, 13:53
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Registered Member
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*Baked Zucchini*
*Baked Zucchini*
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 Parmesan
1 cup plain dried bread crumbs {I make my own w/WG Bread}
4 tablespoons unsalted butter {Diet}
Preheat oven to 375 degrees
Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil.
Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper.
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 Parmesan.
Sprinkle with 1/3 cup of the bread crumbs.
Repeat layers, ending with the bread crumbs.
Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish.
Line a baking sheet with aluminum foil, place the baking dish on top and bake for 30 - 40 minutes until bubbling and the top is golden brown.
This is so good and filling, I use it as a dinner sometimes with a garden salad.
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