Buttery Vegetable Gratin Recipe Serves: 6
Prep Time 20 minutes
Cook Time 50 minutes

Nutritional Information

Portion per serving
Amount Per Serving
Calories 110
Calories from Fat 50
Total Fat 6 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 240 mg
Total Carbs 13 g
Dietary Fiber 2 g
Sugars 3 g
Protein 3 g
Vitamin A 20 %
Vitamin C 50 %
Calcium 6 %
Iron 6 %

Buttery Vegetable Gratin

Ingredients:

  • 5 Tbsp. Country Crock® Spread
  • 2 cloves garlic
  • 2 medium zucchini, thinly sliced
  • 2 medium tomatoes, thinly sliced
  • 2 medium baking potatoes, peeled and thinly sliced
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 400°. In shallow medium casserole lightly greased with 1 tablespoon Country Crock® Spreadable Butter With Canola Oil, sprinkle 1/2 of the garlic. Arrange 1/2 of the zucchini slices, then 1/2 of the tomato slices, then 1/2 of the potato slices, overlapping slightly. Sprinkle with 1/2 of the salt and pepper, then dot with 4 tablespoons of the remaining Spread; repeat layers. Bake 50 minutes. Sprinkle with Parmesan cheese, then bake an additional 5 minutes or until vegetables are tender.

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