1Heat oven to 375°F. Grease 9- or 10-inch deep-dish glass pie pan. In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Continue to boil 2 to 3 minutes or until mixture is thickened. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside.
2Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes.
3Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.
4Bake at 375°F. for 30 to 35 minutes or until set. Let stand 5 minutes before serving.