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Verdure Al Forno

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.0934
Energy (kCal)1292.349
Carbohydrates (g)27.1711
Total fats (g)113.6457
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Using the 2 T. extra virgin olive oil coat the bottom of a 9 X 13 inch baking dish. | 3. Arrange 1/3 of the zucchini slices on the bottom of the dish and season with a little salt and pepper (most likely you will NOT use the full 1 T of each). | 4. Evenly pour 1/3 of the heavy cream. | 5. Sprinkle with 1/3 of the mozzarella. | 6. Sprinkle with 1/3 of the fontina. | 7. Sprinkle with 2 T of the romano. | 8. Repeat layers. | 9. Top with the bread crumbs. (use fine dried). | 10. Dot the bread crumbs with the unsalted butter. | 11. To prevent spillage/smoke line a baking sheet with heavy duty foil and place prepared dish on this. | 12. Bake for 40 minutes until bubbling and top golden brown. | 13. Allow to stand for 5 minutes before cutting into it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    zucchini 5 sliced 11.55 1.7105 1.4905 0.22
    salt 1 tablespoon - - - -
    pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    mozzarella cheese 1 cup grated - - - -
    fontina 1 cup grated 513.48 2.046 33.792 41.1048
    romano cheese 1/4 cup grated - - - -
    breadcrumb 1 cup - - - -
    butter 4 tablespoons unsalted 342.0 15.714 10.686 28.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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