Recipe for Ratatouille Pie 
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Yield:
4
Ingredients:
Amount Ingredient
vegetable oil spray or margarine
2 tbl seasoned bread crumbs dry, finely ground
1/2 lb (2 small) zucchini cut into 1/4" slices
diagonally
2 tbl fat-free parmesan cheese grated
1 sm onion cut in half,
then cut into 1/4" strips
1 med green bell pepper chopped
1 x clove garlic minced
1 tsp olive oil or more
1 cup tomato sauce Italian style
1/2 tsp dried oregano
1/8 tsp pepper
1 ct frozen Breaded Eggplant Slices see recipe
Instructions:
Instructions: Generously spray or butter a 9-in. pie plate. Coat sides and bottom with bread crumbs, leaving any extra crumbs on bottom of plate. Set aside.

Place zucchini in 1-qt. 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, 1/8 teaspoon dried basil leaves and 1/8 teaspoon onion powder

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