*Baked Zucchini*

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 Parmesan
1 cup plain dried bread crumbs {I make my own w/WG Bread}
4 tablespoons unsalted butter {Diet}

Preheat oven to 375 degrees

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 Parmesan.

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 30 - 40 minutes until bubbling and the top is golden brown.

This is so good and filling, I use it as a dinner sometimes with a garden salad.