Country Crock Recipes

Buttery Vegetable Gratin

1 Tbsp. PLUS 1/3 cup Shedd's Spread Country Crock® Spreadable Butter With Canola Oil

2 cloves garlic, thinly sliced

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

Preheat oven to 400°. In shallow 2-quart casserole lightly greased with 1 tablespoon Shedd's Spread 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 1/2 of the remaining Spread; repeat layers. Bake 50 minutes. Sprinkle with Parmesan cheese, then bake an additional 5 minutes or until vegetables are tender.