Ratatouille Pie (Litton)

Ratatouille Pie (Litton)

Recipe By : Litton Freezer cooking

4 Preparation Time :

Categories : Micro Wave Vegetables

Casserole Eat-lf

Amount Measure Ingredient -- Preparation Method -- -- --

vegetable oil spray -- or margarine

2 tablespoons seasoned bread crumbs -- dry, finely ground

1/2 pound (2 small) zucchini -- cut into 1/4 slices

diagonally

2 tablespoons fat-free parmesan cheese -- grated

1 small onion -- cut in half,

then cut into 1/4 strips

1 medium green bell pepper -- chopped

1 clove garlic -- minced

1 teaspoon olive oil -- or more

1 cup tomato sauce -- Italian style

1/2 teaspoon dried oregano

1/8 teaspoon pepper

1 container frozen Breaded Eggplant Slices -- see recipe

2 ounces pitted black olives -- sliced, optional

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.

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.

3 to 5 minutes, or until vegetables are tender. Drain.

Stir in tomato sauce, oregano and pepper. Spoon over zucchini. Top with

7 to 12 minutes, or until hot,

1 or 2 times. Let stand 2 minutes.

Garnish with sliced black olives, if desired.

1 can (8 oz.) tomato sauce plus

1/4 teaspoon sugar,

1/8 teaspoon onion powder Adapted from Litton Vol

11: Microwave cooking from freezer (1982). Posted

21 Jun

97. McServing

187 cals (29% fat)

g fat

- - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 5663 0 0 0 0 0 0 0 0 0 0 0 0