Vegetable Gratin

• 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

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 400u0b0 for 30 minutes until veggies are tender. Sprinkle with remaining bread crumbs. Bake, uncovered, 5 minutes until crumbs are golden brown.

spread mustard, olive oil, italian seasoning, garlic powder, bread crumbs, zucchini, tomatoes, lowfat shredded mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212017 (may not work)