Fresh Mushroom and Zucchini Spaghetti Pie

Rosemary, oregano and thyme deliver a triple hit of flavor in this meatless main dish. Feel free to substitute other favorite vegetables and cheese you may have on hand. Photo credit: Kristen Doyle from Dine and Dish.

Serves: Makes 8 servings.
10 mins Prep time 30 mins Cook time
10 mins Prep time
30 mins Cook time
  • Preheat oven to 350°F. Mix rosemary, oregano, thyme and sea salt in small bowl. Set aside. Cook pasta as directed on package. Drain well.

  • Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is softened. Add zucchini, tomatoes and herb mixture; cook and stir 10 minutes or until most of the liquid has evaporated.

  • Beat eggs in large bowl. Add pasta and 1/2 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.

  • Bake 10 minutes or until center is set. Cut into 8 wedges to serve.

Nutrition information

(Amount per serving)

  • 262Calories: 262Cholesterol: 219mg
  • Sodium: 361mgProtein: 15g
  • Total Fat: 10gFiber: 3g
  • Carbohydrate: 28g