Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 1 star values: 0

This vegetable-packed riff on Italian spaghetti pie swaps the traditional spaghetti with zucchini noodles for a classic, cheesy comforting casserole.

Source: EatingWell.com, September 2020

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Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss zucchini noodles with 1/2 teaspoon salt and place in a colander or metal strainer over a large bowl. Let the zucchini stand for 30 minutes to draw out excess moisture, then pat dry with a (non-terrycloth) cotton towel.

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  • Preheat oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray or olive oil.

  • Stir eggs, marinara and the remaining 1/4 teaspoon salt together in a large bowl. Add the zucchini noodles and 1 cup mozzarella; stir until well combined and the noodles are evenly coated.

  • Pour the mixture into the prepared pie pan and sprinkle evenly with the remaining 2 tablespoons mozzarella. Bake until the pie is puffed and sizzling around the edges and the center is no longer liquid, about 45 minutes.

  • Let the pie rest for 10 minutes before slicing into 6 pieces and serving.

Nutrition Facts

1 slice
132 calories; protein 9g; carbohydrates 8.6g; dietary fiber 1.9g; sugars 5.4g; fat 7.1g; saturated fat 3.1g; cholesterol 76.9mg; vitamin a iu 824.1IU; vitamin c 14.9mg; folate 40.3mcg; calcium 186.3mg; iron 1.1mg; magnesium 33.2mg; potassium 471.4mg; sodium 558.4mg; thiamin 0.1mg.
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