Ingredients
- 1 onion in (cut)
- 1 green bell pepper (chopped)
- 1 clove garlic (minced)
- 1 cup tomato sauce italian style
- 2 ounces pitted black olives (sliced)
- 2 tablespoons seasoned bread crumbs dry
- 2 tablespoons fat-free parmesan cheese (grated)
- 1 teaspoon olive oil
- 1/2 teaspoon oregano (dried)
- 1/8 teaspoon pepper
- 1 slice container breaded eggplant see recipe (frozen)
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.
Place zucchini in 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. Microwave at High 3 to 5 minutes, or until vegetables are tender. Drain.
Stir in tomato sauce, oregano and pepper. Spoon over zucchini. Top with frozen eggplant slices. Microwave at High 7 to 12 minutes, or until hot, rotating plate 1 or 2 times. Let stand 2 minutes.
Garnish with sliced black olives, if desired.
TOMATO SAUCE: use 1 can (8 oz.) tomato sauce plus 1/4 teaspoon sugar, 1/8 teaspoon dried basil leaves and 1/8 teaspoon onion powder Adapted from Litton Vol 11: Microwave cooking from freezer (1982). Posted on Eat-lf by 'Kitchen PATh' on 21 Jun 97. McServing 187 cals (29% fat) 6.3 g fat
