2 medium baking potatoes, peeled and thinly sliced
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 cup grated Parmesan cheese
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.