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

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.

vegetable oil spray, bread crumbs, zucchini, parmesan, onions, green bell peppers, garlic, olive oil, tomato sauce, oregano, black pepper, eggplant slices, black olives

Taken from recipeland.com/recipe/v/ratatouille-pie-43297 (may not work)