Vegetable Gratin

Name: Vegetable Gratin
Ingredients: 1/4 c. French's creamy spread mustard; 2 Tbsp. olive oil; 1/2 tsp. Italian seasoning; 1/2 tsp. garlic powder; 1/4 c. plain dry bread crumbs; 3 small zucchini, sliced thin; 3 medium tomatoes, sliced thin; 1/2 c. low-fat shredded Mozzarella cheese

8 ingredients

6 steps

Ingredients

1/4 c. French's creamy spread mustard
2 Tbsp. olive oil
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 c. plain dry bread crumbs
3 small zucchini, sliced thin
3 medium tomatoes, sliced thin
1/2 c. low-fat shredded Mozzarella cheese

Directions

1

In a small bowl, combine mustard, oil and spices.
2

Mix 1 tablespoon mustard mixture with bread crumbs. Set aside.
3

In lightly greased 9-inch pie plate, arrange layer of half of the zucchini, overlapping slices.
4

Dot zucchini with some of the mustard mixture.
5

Layer half of the tomatoes, dotting with mustard mixture. Sprinkle with Mozzarella.
6

Repeat layers as above. Bake, uncovered, at 400° for 30 minutes until veggies are tender. Sprinkle with remaining bread crumbs. Bake, uncovered, 5 minutes until crumbs are golden brown.