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    You are in: Home / Recipes / Verdure Al Forno Recipe
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    Verdure Al Forno

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Dib's's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on October 19, 2006

      55

      I made this from the show. My family loved it! We couldn't find fontina cheese at the market so I made up the difference by adding a little more of the other cheeses. My hubby asked for this again! I think I might try it with eggplant!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Verdure Al Forno

    Serving Size: 1 (425 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 752.3
     
    Calories from Fat 544
    72%
    Total Fat 60.5 g
    93%
    Saturated Fat 33.4 g
    167%
    Cholesterol 177.9 mg
    59%
    Sodium 2489.4 mg
    103%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 4.1 g
    16%
    Sugars 8.7 g
    34%
    Protein 24.4 g
    48%

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