| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 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
- 2 tablespoons extra-virgin olive oil
- 5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
Instructions
- Preheat oven to 375 degrees F.
- 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 Romano. 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 40 minutes until bubbling and the top is golden brown.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 763 |
| Total Fat | 61 g |
| Saturated Fat | 34 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 25 g |
| Cholesterol | 181 mg |
| Sodium | 984 mg |
Reviews
If you like zucchini it’s a must try!!
Very, very good. Rich, but not ‘heavy’. Flavor is amazing. Didn’t change a thing, used very large zucchini from garden, three layers. Served with tomato/peach/basil/burrata/olive oil ‘salad’ and good bottle white wine. Definitely a keeper — easy, fast and delicious.
I’ve made this recipe quite a few times over the years and it is wonderful!
I’ve made this recipe five years running now for Easter. I double it, and every year it just disappears. Even picky kids who hate veggies gobble it up. I use Eggplant and zucchini, and follow the instruction completely. It’s simply delectable.
Smells wonderfully of the cheese from the oven. Great texture with the moisture and the crunchy bread crumb layers. Also easier than expected to make.
Very tastey side dish but not the healthiest veggie dish. Eggplant and broccoli work well here as well.
Giada, I made this recipe when you first aired it probably 8 years ago. I have made it for family and friends and no bad reviews on my part. I have shared the recipe over many states either after someone has eaten it when I prepared it or when I have told someone about it. I used it this summer when the abundance of zucchini was in my garden. I don’t always have all the cheeses nor the heavy cream, but it works well with moz and parm and 2% milk and cuts down on the calories. BTW, beautiful baby. Congratulations.
Love this recipe. I made it exactly as written except I used less zucchini. I read other reviews and saw many said it was watery. Did not find that to be at all. I’m a huge fan of all Giada’s recipes and this is a keeper.
This was very good but with all the cheese do not kid yourself about healthy eating. The zucchinni were still a little hard after all the cooking, but I tend to like them like that. Will be making this often.
I was a little confused by all the conflicting comments,but realized the recipe on this site slightly differs with the one in her book. I didn’t follow it exactly but thought it was delicous!I was worried about the watery issue so to be safe I salted the veggies first, shredded the cheese while the vegs were sweating. Pat them dry with paper towels. I used zucchini and eggplant. I used non-stick instead of oil and it worked fine. I forgot the butter on top, but it browned nicely and didnt need it. I used all the cheese listed and heavy cream. I only had seasoned crumbs on hand and it tasted great. I omitted salting each layer as the veggies were still a little salty. I did salt and pepper two of the layers lightly. I sliced the veggies thin, about 1/4″, although I think 1/2″ would be fine too. Great if you have a hard time getting kids or husbands to eat veggies. The fontina really makes this dish, creamy and delish, I wouldnt change that if you can help it.