From Christine Norman

ZUCCHINI CASSEROLE (Verdure Al Forno)
 
2 tablespoons extra-virgin olive oil
5 medium zucchini (about 1 1/2 pounds) sliced lenghwise, 1/4 inch thick
salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella cheese
1 cup grated fontina cheese 
1/4 cup grated Romano cheese
1 cup plain dried bread crumbs
4 tablespoons unsalted butter
 
DIRECTIONS; Preheat oven to 375 degrees;

Coat the bottom of a 9 x 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 1/3 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.