In this riff on spaghetti pie, zucchini "noodles" stand in for pasta.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

active:
35 mins
total:
2 hrs
Yield:
Serves 6 (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using the large holes of a spiralizer, cut zucchini into noodles, or cut zucchini into long noodles using a julienne peeler. Place zucchini in a colander in sink. Toss zucchini with 1 teaspoon salt. Let stand 20 minutes.

    Advertisement
  • Heat oil in a large skillet over medium-high. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes are wilted, 3 to 4 minutes. Remove mixture from pan; cool slightly.

  • Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.

  • Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, pepper, and remaining 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini; toss.

  • Wrap bottom plate of a 9-inch springform pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan. Bake at 375°F until set in the middle, 50 minutes to 1 hour. Cool 10 to 15 minutes. Remove sides from pan; cut zucchini pie into 6 wedges.

Nutrition Facts

267 calories; fat 14.8g; saturated fat 5.6g; mono fat 6g; poly fat 1.9g; protein 18g; carbohydrates 17g; fiber 3g; cholesterol 232mg; iron 2mg; sodium 614mg; calcium 318mg; sugars 8g.
Advertisement