Zucchini Noodle Pie

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.

Preheat oven to 350 degrees F. Lightly grease 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.