I don’t speak Italian, so I hope I didn’t just swear at you or something. Giada says that it means vegetables in the oven, even though this was only zucchini in the oven.
I’m sorry to say that I have a little bone to pick with GDL on this recipe. Isn’t it ironic? This is a vegetable dish.
It all starts out innocently enough, but I soon realized something was off. Firstly, the recipe calls for about five medium zuchinnis or 1.5 pounds. Now, I know size is relative, but it took about 2 pounds. Then the instructions say to cut them one inch thick. Hello. You know I have a ruler. Well, I’m here to tell you that there’s no way that three layers, i.e., three inches will fit in an 8×8 pan. Not to mention you’d need more than that 2 pounds for sure.
Now, I can admit that the deck was stacked against GDL due to the fact that I’ve never understood what makes someone want to smother a perfectly good zucchini in a ton of cheese. I now know it’s because it tastes amazing. You’re looking at a little fontina and mozzarella, soon to be followed by Pecorino Romano.
A little bit of bread crumbs won’t hurt a bit either.
Even though I’m willing to accept the cheese, not to mention the heavy cream, I still am not pleased with GDL that these one-inch chunks didn’t cook all the way through.
Given this beauteous cheese I’m willing to overlook the whole thing.
Well, it seems someone has seen the error of their ways. I was following the recipe in Everyday Italian, but out of the kindness of my heart I got the link from Food Network for y’all and that version says 1/4-inch slices. Honestly, I think 1/2 inch would be okay too.
Eat Well and Savor.