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This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.
8 ounces spaghetti
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced onion wedges
1 1/2 cups thinly sliced zucchini
1 can (14 1/2 ounces) diced tomatoes, , undrained
2 teaspoons McCormick® Rosemary Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon salt
1 package (8 ounces) shredded mozzarella cheese (2 cups), divided
Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.
Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.
Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.
Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.
(Amount per serving)