Tasty and healthy casserole made from sliced longitudinal slices of zucchini, which are poured with heavy cream and alternating layers are laid out in a form with grated Italian cheeses mozzarella, fontina and pecorino romano and breadcrumbs. The last layer of breadcrumbs covered with slices of butter and when baking in the oven turns into a crispy golden crust, under which you will be wait a tender, viscous casserole, very satisfying and at the same time not heavy. A mixture of different cheeses fills it with a multifaceted creamy вкусом. 
Time: 55 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. fat cream
- 1 tbsp. grated mozzarella
- 1 tbsp. grated fountains
- 1/4 Art. grated romano cheese
- 1 tbsp. simple breadcrumbs
- 4 tbsp. l (60 gr.) Butter
- 2 tbsp. l olive oil
- 5 medium zucchini, (approximately 0.7 kg.) Chopped lengthwise into 0.5 cm thick slices.
Recipes with similar ingredients: cream, mozzarella, cheese fontina, pecorino romano cheese, breadcrumbs, butter, zucchini
Recipe preparation:
- Preheat the oven to 190 ° C.
- Lubricate the bottom of the baking dish with a size of 22×32 cm. Olive oil. Spread the zucchini slices at the bottom of the dish and sprinkle with salt and freshly ground black pepper. Pour 1/3 tbsp evenly. fatty cream and sprinkle 1/3 tbsp. mozzarella, 1/3 Art. fountains and 2 tbsp. l romano. Sprinkle 1/3 tbsp. breadcrumbs. Repeat the layers ending with breadcrumbs. Cut 4 tbsp. l (60 gr.) butter in 1 cm cubes and spread them on the surface dishes. Cover the pan with aluminum foil, place on top bake pan and bake for 40 minutes until it is covered with a golden crust.
