There’s not one strand of real spaghetti in this pie, it’s all made with zoodles, zucchini noodles, which are still all the rage, have you tried them yet?
Leftover veggies, strands of zucchini pasta, a couple of eggs, herbs and cheese form this savory pie, cut it into wedges, serve it alongside a salad and it becomes a satisfying and healthy meal!
Just for comparison I wanted to show you my Pasta Pizza Pie,  in the photo above it’s made with real spaghetti strands and leftover veggies, each of these dishes are made similar, except this time I just switched out the pasta for zoodles.
Zucchini season is peaking right now and this is just another fun way you can use some of it.
One of the ways that you can make zoodles is with a spiralizer, I love using  it because it makes continual strands that are nice and curly, this is the one I use, but sometimes I just don’t feel like taking out a big gadget and then having to clean it, so I’ll use my julienne peeler instead.
The strands aren’t as long and you don’t get that continuous curl, but when wilted down a bit you can’t tell much difference, check out this older post of mine, titled Faux Spaghetti, and see what I’m talking about..
Just use whatever veggies and herbs you might have on hand, you don’t need much, I used an eggplant, some mini red pepper rings, artichoke hearts, peas, broccoli tops and onion, again it was just small amounts.
The cheese will bind it all together and form the perfect zoodle pasta pie!
- I used a 12" oven proof skillet
- 4 or 5 zucchini, or a mixture of yellow squash and zucchini, turned into zoodles
- leftover veggies of your choice, diced medium and pre-cooked or roasted
- fresh basil and parsley
- 2 beaten eggs
- 2 small garlic cloves, minced
- ½ small onion
- parmesan or romano cheese, grated
- 1 cup, mozzarella cheese, shredded
- olive oil, salt and pepper to taste
- Create your zoodles first, then place in a big bowl, add your beaten eggs, a generous handful of grated cheese, the mozzarella, herbs and cooked vegetables, gently toss and combine everything.
- Drizzle some olive oil on the bottom of skillet, saute onion and garlic
- Add the zoodle mixture and let the bottom set a bit until you see a golden color.
- Finish it off in a 400 degree oven, until cheeses melt and bind everything, convection roast if you have it.
- Let it rest before cutting it, I cut my wedges with a pizza cutter.
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I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
this looked so good in the pics! The problem was that I didn’t squeeze the excess water out of the zucchini and it’s been in the oven now for almost an hour and is still just a pile of mush and water. Might be a good idea to specify that after using the spiralizer, squeeze all excess water from the zucchini.
Sorry to hear that Erin, Did you cook it on the stove top with the eggs and cheese till it set and firmed up a bit and then place in the oven to finish? I honestly didn’t have a problem with liquid, mine was pretty much firmed up before I put it in the oven to finish cooking.
Same here, lots of liquid
Sorry about that Dan, I didn’t have that problem, but sometimes when the zucchini is too big it holds a lot of liquid.
Another post I could eat off the screen. I have something similar to a spiralizer, but I never got the hang of it, since I think I overcooked the zucchini noodles. I’m going to follow your recipe and try this soon Marie.
How many calories in each serving…what size is the serving??? Looks yummy!
Christine, I have no idea! Portion control I guess!
Thank you for this recipe. I love zoodles, but I am not creative about using them as a replacement for traditional recipes. I am definitely going to try this recipe today!
One question, Marie, what would the total amount of mixed veggies ratio to zucchini be? Appears to be 1/4 cup approximately of each one. I don’t want to overload this too much and not have the eggs bind well.
THANKS!
Denise, Honestly, I don’t measure but thinking about it and depending how many different veggies you use, I would say 1/ 4 to 1/2 a cup, the mozzarella cheese helps it all bind together too.
Marie! Gorgeous!!! I have the spiralizer too but would you believe I have yet to use it?!? I know I’m awful! But this looks so damn delicious!
When I say your picture on Instagram I couldn’t wait until you posted this recipe. It looks so good and I swear your photos are edible. I’ve been trying to get Hubby to let us get a Zoodler or Spiralizer but we have a Mandolin that does make decent long strands and I could get some exercise using my Julienne peeler. Can’t wait to try the recipe. Grazie Marie and buona giornata!
I’ve been mostly grilling zucchini this summer but I have to try these “zoodles” made into a frittata soon! It looks delicious!
What a clever idea and gorgeous as always!
OMG does this look yummy. I’ve been getting zucchini in my CSA box weekly right now so perfect timing! THANKS
OMGosh! That looks incredible! Gonna have to try that soon!
Love zucchini noodles. I will make this this weekend. The recipe sounds just great.
How long in the oven?
All ovens vary Johari, keep checking, you want the cheese to melt, eggs to be completely cooked and for the top to be golden, it doesn’t take too long. Don’t forget to let it rest before cutting.