Ratatouille Pie Recipe

Name: Ratatouille Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups whole wheat cracker crumbs; 4 tablespoons unsalted butter, melted; 1/2 cup freshly grated parmesan cheese; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 medium onion, coarsely chopped; 3 medium zucchini, cut in 1/4-inch slices; 1 small eggplant, cut in 1/2-inch dice (1 lb.); 2 small bell peppers, diced (1 green and 1 red); 1/4 cup chopped fresh basil or 1/4 cup parsley; 1 cup ricotta cheese; 2 eggs; 1 teaspoon salt; 3 ripe tomatoes, peeled, seeded, and diced

Servings: persons

2 cups whole wheat cracker crumbs
4 tablespoons unsalted butter, melted
1/2 cup freshly grated parmesan cheese
2 tablespoons olive oil
3 garlic cloves, minced
1 medium onion, coarsely chopped
3 medium zucchini, cut in 1/4-inch slices
1 small eggplant, cut in 1/2-inch dice (1 lb.)
2 small bell peppers, diced (1 green and 1 red)
1/4 cup chopped fresh basil or 1/4 cup parsley
1 cup ricotta cheese
2 eggs
1 teaspoon salt
3 ripe tomatoes, peeled, seeded, and diced

1
Preheat oven to 375u00b0.
2
Make the crust: mix the cracker crumbs and butter together; press two-thirds of the mixture into a 10-inch pie pan.
3
Spread the remaining crust mixture in another pan.
4
Bake the crumb-lined pan and the extra crumbs for 10 minutes or just until toasted, shaking the extra crumbs once during baking.
5
Sprinkle the warm pie crust with 1/4 cup of the parmesan cheese and cool.
6
In a large skillet, heat the olive oil; add in the garlic and onion; cook 2-3 minutes, stirring, until the onion is soft.
7
Add in zucchini, eggplant, and bell peppers; cook and toss over high heat for 10 minutes.
8
Add in the basil; stir.
9
In a small bowl, combine the ricotta, eggs, and salt; blend mixture into the vegetable mixture.
10
Turn into crumb-lined pan; sprinkle the top with the remaining parmesan cheese and the toasted cracker crumbs.
11
Bake for 20-25 minutes or until the pie is set.
12
Before serving, sprinkle with the diced tomatoes; serve hot or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups whole wheat cracker crumbs, 4 tablespoons unsalted butter, melted, 1/2 cup freshly grated parmesan cheese, 2 tablespoons olive oil, and more.

Yes, Ratatouille Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ratatouille Pie

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