Vegetable Gratin and Gross Tuna Burgers

Last night we had tuna burgers with vegetable gratin for dinner.  Jacob was not excited.  Tuna burgers are not a favorite of his and he hates zucchini (is that possible? I guess no zucchini week for us).  Surprisingly, he very much liked the vegetable gratin.  He went back for thirds and finished it off for lunch today. 

Vegetable Gratin

1/4 c creamy spread mustard
2 T oil
1/2 t italian seasoning
1/2 t garlic powder
1/4 c bread crumbs
3 small zucchini thinly sliced
3 medium tomatoes
1/2 c shredded mozzarella cheese

Combine spread, oil, and spices.  Mix 1 T spread with bread crumbs.  In lightly greased pie plate, layer 1/2 zucchini, overlapping slices.  Dot with some of mustard mixture.  Layer 1/2 the tomatoes over zucchini.  Dot with mustard, sprinkle with cheese.  Repeat with zucchini, tomatoes and mustard.  Bake uncovered at 400 degrees 30 minutes.  Sprinkle with bread crumbs.  Bake 5 minutes more.

You can see we don't have a pie plate, just a shallow round cake pan, making the nice layers a little crazy.  But it was still good.  Jacob even liked the zucchini when it had mustard and cheese on it.  Jacob almost needed more sauce, but then the sauce king decided he didn't need it, which is a big deal.

The main dish was tuna burgers, but not your normal tuna burgers.  These were Cupboard Project tuna burgers.  They were not very good.  Do not make these. 

Tuna Burgers

1 can tuna
8 oz can cream of mushroom soup
buns

Mix tuna and cream of mushroom soup.  Put on burgers and bake at 400 until crispy.  Serve with dill pickles or cinnamon apple slices.

We do not have dill pickles or cinnamon apple slices, but we do happen to have a surplus of pickled beets, so we substituted. 

I like normal tuna burgers better.  Jacob thinks they are both equally bleh.