Sylvie’s Provençal Ratatouille Pie

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

1. Preheat oven to 400° F (205° C).
2. Gently press pie shell into a pie dish. Using a fork, prick a few holes in bottom, and bake 10 minutes.
3. Meanwhile, stir cottage cheese with 3 Onion Dip Mix.
4. Cover bottom of warm pie shell with lentils, then Provençal Ratatouille. Top with cottage cheese mixture, and sprinkle with cheese.
5. Reduce temperature to 350° F (175° C), and bake 20 minutes, until bubbly and cheese is melted.