1 c. part-skim Ricotta cheese
1 c. shredded Swiss cheese (r oz.)
1 egg, slightly beaten
1/2 tsp. pepper
1 box frozen sliced zucchini, thawed and drained
1 (7 1/2 oz.) can caponata (eggplant appetizer)
3 c. reserved sauced spaghetti
1 tbsp. grated Parmesan cheese

Heat oven to 400 degrees. In medium bowl combine Ricotta, 1/4 cup of the Swiss cheese, egg and pepper. In another medium bowl combine zucchini and caponata.

Lightly oil bottom and side of 10-inch glass pie pan. Press reserved spaghetti into bottom and side of pie pan to form crust. Spoon Ricotta mixture into center of crust. Top with vegetable mixture, spreading to 1/2-inch from edge.

Sprinkle with Parmesan cheese. Top remaining 3/4 cup Swiss cheese. Bake 20-25 minutes or until spaghetti and cheese are lightly browned. Cool 5-10 minutes on wire rack before cutting into wedges to serve.