Sylvie’s Provençal Ratatouille Pie
Yesterday's Ratatouille tastes twice as good in a pie! This traditional dish is easy to make and vegetarian friendly.
Ingredients
- 1 frozen pie shell, thawed
- 1 (8 oz/ 250 g) container 1% cottage cheese
- 1 tbsp 3 Onion Dip Mix
- 2 cups cooked lentils
- 3 cups Provençal Ratatouille, drained
- 1⁄2 cup olive oil
- 1 cup diced onion
- 2 garlic cloves, crushed
- 3 tbsp tomato paste
- 2 tsp Souvlaki Seasoning
- 1 tbsp Herbes Provencales
- 6 cups diced zucchini, quartered lengthwise and sliced
- 2 red peppers, seeded and diced
- 2 green peppers, seeded and diced
- 6 tomatoes, peeled and coarsely chopped
- Sea Salt, coarsely ground, to taste
- Black Pepper, coarsely ground, to taste
- 1 cup grated low-fat cheese
Preparation
- Preheat oven to 400° F (205° C).
- Gently press pie shell into a pie dish. Using a fork, prick a few holes in bottom, and bake 10 minutes.
- Meanwhile, stir cottage cheese with 3 Onion Dip Mix.
- Cover bottom of warm pie shell with lentils, then Provençal Ratatouille. Top with cottage cheese mixture, and sprinkle with cheese.
- Reduce temperature to 350° F (175° C), and bake 20 minutes, until bubbly and cheese is melted.
Epicure Products Used
Nutritional Information
Per serving: Calories 250, Fat 3.5 g (Saturated 3.5 g, 0 0 g), Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 23 g (Fiber 6 g, Sugars 5 g), Protein 14 g.