2 T olive oil
1/2 t each Italian seasoning and garlic powder
1/4 c plain dry bread crumbs
3 small (12 ounces) zucchini, thinly sliced
3 medium (12 ounces) tomatoes, thinly sliced
1/2 (2 ounces) shredded low fat mozzarella cheese
(I used different veggies)
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 400F for 30 minutes until vegetables are tender. Sprinkle with reserved bread crumb mixture. Bake, uncovered, for five minutes or until crumbs are golden brown. Garnish as desired.
