Ratatouille Pie

Name: Ratatouille Pie
Ingredients: 1 x vegetable oil spray; 2 tablespoons bread crumbs seasoned, ground; 1/2 pound zucchini cut into 1/4 inch dice; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated 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; 1/2 teaspoon oregano dried; 18 teaspoon black pepper; 1 container eggplant slices, breaded, frozen; 2 ounces black olives pitted, sliced, optional

13 ingredients

21 steps

Ingredients

1 x vegetable oil spray
2 tablespoons bread crumbs seasoned, ground
1/2 pound zucchini cut into 1/4 inch dice
2 tablespoons parmesan, parmigiano-reggiano cheese, grated 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
1/2 teaspoon oregano dried
18 teaspoon black pepper
1 container eggplant slices, breaded, frozen
2 ounces black olives pitted, sliced, optional

Directions

1

Generously spray or 'butter' a 9-inch pie plate.
2

Coat sides and bottom with bread crumbs, leaving any extra crumbs on bottom of plate.
3

Set aside.
4

Place zucchini in 1-quart casserole; cover.
5

Microwave at High 2 to 4 minutes, or until tender-crisp, stirring 1 or 2 times.
6

Drain.
7

Layer zucchini in pie plate along sides and bottom.
8

(Layers will overlap).
9

Sprinkle with Parmesan cheese.
10

Set aside.
11

In medium bowl combine onion, green pepper, garlic and olive oil; cover.
12

Microwave at High 3 to 5 minutes, or until vegetables are tender.
13

Drain.
14

Stir in tomato sauce, oregano and pepper.
15

Spoon over zucchini.
16

Top with frozen eggplant slices.
17

Micro- wave at High 7 to 12 minutes, or until hot, rotating plate 1 or 2 times.
18

Let stand 2 minutes.
19

Garnish with sliced black olives, if desired.
20

TOMATO SAUCE: use 1 can (8 oz.)
21

tomato sauce plus 1/4 teaspoon sugar, 18 teaspoon dried basil leaves and 18 teaspoon onion powder.