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Ratatouille Pie

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


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

Source: recipeland.com