Vegetable Gratin Recipe
This Vegetable Gratin tastes unique ! I tried this mixed vegetable and bread bake with irresistible Italian seasonings for my meals with some savory tomato sauce . Your suggestions for this Vegetable Gratin are welcome !
Ingredients
| 1/4 cup FRENCH'S® Creamy Spread„¢ Mustard | ||
| Olive oil | 2 Tablespoon | |
| 1/2 teaspoon each Italian seasoning and garlic powder | ||
| Plain bread crumbs | 1/4 Cup (16 tbs) | |
| Zucchini | 3 Small, thinly sliced | |
| Tomatoes | 3 Medium, thinly sliced | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
Directions
In small bowl, combine French's® Creamy Spread„¢ Mustard, oil and spices.
Mix 1 tablespoon mustard mixture with bread crumbs; set aside.
In lightly greased 9-inch pie plate, layer half the zucchini, slightly overlapping slices.
Dot zucchini with some of mustard mixture.
Layer half the tomatoes over zucchini in pie plate; dot with some of mustard mixture.
Sprinkle with mozzarella cheese.
Repeat with remaining zucchini, tomatoes and mustard mixture.
Bake, uncovered, at 400°F for 30 minutes until vegetables are tender.
Sprinkle with reserved bread crumb mixture.
Bake, uncovered, for 5 minutes or until crumbs are golden brown.
Garnish as desired.
Mix 1 tablespoon mustard mixture with bread crumbs; set aside.
In lightly greased 9-inch pie plate, layer half the zucchini, slightly overlapping slices.
Dot zucchini with some of mustard mixture.
Layer half the tomatoes over zucchini in pie plate; dot with some of mustard mixture.
Sprinkle with mozzarella cheese.
Repeat with remaining zucchini, tomatoes and mustard mixture.
Bake, uncovered, at 400°F for 30 minutes until vegetables are tender.
Sprinkle with reserved bread crumb mixture.
Bake, uncovered, for 5 minutes or until crumbs are golden brown.
Garnish as desired.
Chef
