Zoodle Pasta Pie

zoodle pasta pie

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!

pizza pasta pie

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 zoodles

Zucchini season is peaking right now and this is just another fun way you can use some of it.

zoodle gadgets

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..

zoodle pasta pie ingredients

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.

zoodle pasta pie

The cheese will bind it all together and form the perfect zoodle pasta pie!

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zoodle pasta pie

Zoodle Pasta Pie
This is a take on a pasta pizza pie I made by just replacing the pasta with zucchini noodles or "zoodles" it's healthy, low carb and gluten free and it tastes amazing!
  • 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
  1. 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.
  2. Drizzle some olive oil on the bottom of skillet, saute onion and garlic
  3. Add the zoodle mixture and let the bottom set a bit until you see a golden color.
  4. Finish it off in a 400 degree oven, until cheeses melt and bind everything, convection roast if you have it.
  5. Let it rest before cutting it, I cut my wedges with a pizza cutter.




From Garden to Table

Besides my herbs, tomatoes and kale have been our top producers this season from our garden, we have given away so much kale and it’s still growing! It’s been so nice to walk out to the garden, pick something and then create a meal around it. Cold weather and winter comes too soon here so I’m savoring every last bit of summer.

What’s summer without fresh sliced tomatoes simply dressed with olive oil, basil, salt and pepper? Sometimes I add fresh mozzarella or fresh ricotta or even just plain, it doesn’t matter as long as there’s some good crusty bread alongside, it’s a meal in itself!

Vine ripened cherry tomatoes roasted and tossed in pasta is good plain or with any kind of seafood, topped off with crunchy breadcrumbs and fresh herbs enhances the flavors.

How about a zucchini ricotta pie? You can add tomatoes, grated cheese, onions, garlic, lemon zest and fresh herbs, with or without a crust, either way it’s a great summer meal with a salad.

I have really grown to love kale this year and the fact that it’s so good for you is a bonus!

Pasta with sauteed kale, garlic, roasted tomatoes and cannellini beans graced our table a few times this summer, shave a little pecorino romano on top and you have a nice healthy meal.

Of course everything is cooked with heart healthy extra virgin olive oil, is there really anything else?

I wanted to make ricotta gnocchi, so instead of adding spinach like I normally do, I thought why not try it with kale, I just chopped it up small, sauteed it for a few minutes and folded it right into the ricotta.

This was so good tossed into a light marinara sauce and so quick and easy to make. It’s hard to believe September is right around the corner. Hope you’re enjoying every last minute of your summer!
Buon Appetito!