Ingredients
* 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
Directions
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.
BREAKFAST: Fage with Strawberry
SNACK: Salt & Vinegar chips (YES, I REALIZE I NEED TO CUT THE CHIPS OUT OF MY LIFE)
LUNCH: Arugula Salad, Morning Star Farms Spicy Black Bean Burger and Verdure al Forno sans breadcrumbs
SNACK: Larabar
DINNER: French Radishes and Gruyere Cheese. It's all we had in the fridge and I'm broke.
DESSERT: Green-Tea Icecream from Sundaes and Cones.