Ratatouille Pie
Yield
4 servingsPrep
15 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
spray |
*
|
| 2 | tablespoons |
bread crumbs
seasoned, ground |
|
| ½ | pound |
zucchini
cut into 1/4 inch dice |
|
| 2 | tablespoons |
Parmesan cheese
fat free, grated |
|
| 1 | small |
onions
cut in half, then cut into 1/ inch strips |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
olive oil
or more |
|
| 1 | cup |
tomato sauce
|
|
| ½ | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | container |
eggplant
slices, breaded, frozen |
*
|
| 2 | ounces |
black olives
pitted, sliced, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
spray |
*
|
| 3E+1 | ml |
bread crumbs
seasoned, ground |
|
| 226.8 | g |
zucchini
cut into 1/4 inch dice |
|
| 3E+1 | ml |
Parmesan cheese
fat free, grated |
|
| 1 | small |
onions
cut in half, then cut into 1/ inch strips |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
olive oil
or more |
|
| 237 | ml |
tomato sauce
|
|
| 2.5 | ml |
oregano
dried |
|
| 0.6 | ml |
black pepper
|
|
| 1 | container |
eggplant
slices, breaded, frozen |
*
|
| 57.8 | ml/g |
black olives
pitted, sliced, optional |
|
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.
