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Vegetable Gratin

Healthycooking's picture
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 !
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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 mg12.1%

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

Vegetable Gratin Recipe