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Impossible Ratatouille Pie

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Submitted by diane

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

1 237
CUP ML ZUCCHINI
chopped
1 237
CUP ML EGGPLANT
chopped, pared *
½ 118
CUP ML TOMATOES
½ 118
¼ 59
CUP ML ONIONS
chopped
1 237
CUP ML GARLIC
crushed
¼ 59
CUP ML MARGARINE
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML THYME
leaves *
0.6
TEASPOON ML BLACK PEPPER
1 237
CUP ML MONTEREY JACK CHEESE
shredded
1 ¼ 296
CUPS ML MILK
¼ 59
CUP ML SOUR CREAM
3 3
EACH EACH EGGS

Directions

Heat oven to 400℉ (200℃).

Lightly grease pie plate.

Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until vegetables are crisp-tender, 5 to 10 minutes.

Stir in seasonings.

Spread in pie plate, sprinkle with cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into pie plate.

Bake until knife inserted comes out clean, 30 to 35 minutes.

Let stand 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 259 65% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 562mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 23g
Vitamin A 19% Vitamin C 39%
Calcium 27% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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