Ratatouille Pie Recipe

Name: Ratatouille Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅛ teaspoon black pepper; 1 container eggplant slices, breaded, frozen; 2 ounces black olives pitted, sliced, optional

Servings: persons

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
⅛ 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.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 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, 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.

That's it — enjoy your meal!

Ratatouille Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions