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Fresh Mushroom and Zucchini Spaghetti Pie
main dishes

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.
  • 10m

    prep time

  • 30m

    Cook Time

  • 262

    Calories

  • 12

    Ingredients

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Ingredients

8

Servings

Instructions

  • 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 (per Serving)

Reviews

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