Ratatouille Pie

Directions

Generously spray or ‘butter’ a 9-inch pie plate.

Coat sides and bottom with bread crumbs, leaving any extra crumbs on bottom of plate.

Set aside.

Place zucchini in 1-quart casserole; cover. Microwave at High 2 to 4 minutes, or until tender-crisp, stirring 1 or 2 times.

Drain.

Layer zucchini in pie plate along sides and bottom.

(Layers will overlap).

Sprinkle with Parmesan cheese.

Set aside.

In medium bowl combine onion, green pepper, garlic and olive oil; cover.

Microwave at High 3 to 5 minutes, or until vegetables are tender.

Drain.

Stir in tomato sauce, oregano and pepper.

Spoon over zucchini.

Top with frozen eggplant slices.

Micro- wave at High 7 to 12 minutes, or until hot, rotating plate 1 or 2 times.

Let stand 2 minutes.

Garnish with sliced black olives, if desired.

TOMATO SAUCE: use 1 can (8 oz.) tomato sauce plus ¼ teaspoon sugar, ⅛ teaspoon dried basil leaves and ⅛ teaspoon onion powder.