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Vegetable Gratin Recipe
|Mustard spread||1⁄4 Cup (4 tbs) (French's Cream Spread Brand)|
|Olive oil||2 Tablespoon|
|Italian seasoning||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Plain dry bread crumbs||1⁄4 Cup (4 tbs)|
|Zucchini||36 Ounce, thinly sliced (Small Ones)|
|Tomatoes||36 Ounce, thinly sliced (Medium Ones)|
|Shredded low fat mozzarella cheese||2 Ounce (1/2 Cups)|
Serving size: Complete recipe
Calories 938 Calories from Fat 383
% Daily Value*
Total Fat 44 g67.1%
Saturated Fat 10.7 g53.5%
Trans Fat 0 g
Cholesterol 36.3 mg
Sodium 1618.4 mg67.4%
Total Carbohydrates 112 g37.2%
Dietary Fiber 24.3 g97.1%
Sugars 59.1 g
Protein 37 g74.3%
Vitamin A 216.3% Vitamin C 506%
Calcium 72.4% Iron 40.5%
*Based on a 2000 Calorie diet
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.