Italian-style vegetable casserole

Ingredients:

• 1 cup heavy cream
• 1 tbsp. grated mozzarella
• 1 cup grated fontina
• 1/4 cup grated Romano cheese
• 1 tbsp. simple breadcrumbs
• 4 tbsp (60 g) butter
• 2 tbsp. l. olive oil
• 5 medium zucchinis (about 0.7 kg) sliced ​​lengthwise into 0.5 cm thick slices.

Preparation:

1. Preheat oven to 190°C.
2. Grease the bottom of a 9 x 13-inch (22 x 32 cm) baking dish with olive oil. Arrange the zucchini slices in the bottom of the dish and sprinkle with salt and freshly ground black pepper. Evenly pour in 1/3 cup heavy cream and sprinkle with 1/3 cup mozzarella, 1/3 cup fontina, and 2 tablespoons romano. Sprinkle with 1/3 cup breadcrumbs. Repeat layers, finishing with breadcrumbs. Cut 4 tablespoons (60 g) butter into 1-cm (0.5-inch) cubes and arrange them on the surface of the dish. Cover the baking sheet with aluminum foil, place the casserole dish on top, and bake for 40 minutes, until golden brown.