Ratatouille Pie
Submitted by novaraven
Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
50 minRatatouille pie takes the Provencal vegetable stew and reworks it as a crust-and-filling main dish that comes together almost entirely in the microwave. Diced zucchini forms the edible crust, lining the pie plate like shingles. A saute of onion, green pepper, and garlic in tomato sauce fills the middle. Frozen breaded eggplant slices crown the top for textural contrast against the softer interior.
The bread crumb dusting on the pie plate is an important detail. Sprayed with oil and coated with seasoned crumbs, the plate absorbs excess moisture from the zucchini crust so it does not collapse into a watery bed when served. Leaving the extra crumbs on the bottom of the plate builds a thin, starchy layer that stays crisp.
Microwaving vegetables in short bursts with a cover is the efficient way to build ratatouille flavor without simmering on the stovetop for 45 minutes. Tender-crisp is the goal, not soft. The zucchini should still have a little bite when you layer it in the plate, since it keeps cooking in the final bake.
Chef Tips
- Drain the cooked zucchini thoroughly before layering. Even a tablespoon of leftover water will pool under the crust and leave you with soggy slices.
- Use frozen breaded eggplant cutlets, cut if needed to fit the pie top. The breading crisps up just enough during the final microwave to contrast with the softer zucchini and tomato below.
- Let the pie stand 2 minutes after cooking. The tomato filling is molten straight from the microwave, and resting lets it settle so the slice holds its shape.
- Rotate the plate once or twice during the final microwave. Uneven cooking shows up in the filling first, with cold spots in the center while the edges overcook.
Variations
- Swap the breaded eggplant for fresh thin eggplant slices brushed with olive oil for a lower-carb, more traditional finish.
- Add a handful of fresh basil leaves to the filling before the eggplant goes on top for a brighter, more Provencal note.
- Top with crumbled goat cheese or feta in the last 2 minutes for a richer, tangier version that plays against the tomato.
Ingredients
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.
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