|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)|
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.