Fresh Mushroom and Zucchini Spaghetti Pie Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

Rosemary, oregano and thyme deliver a triple hit of antioxidant power in this meatless main dish. Feel free to substitute other favorite vegetables and cheese you may have on hand.

Share this!

Save ▼

Add to Grocery List

Rate & Review

Servings:

Ingredients

2 teaspoons McCormick® Rosemary Leaves
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Sea Salt Grinder
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 cup thinly sliced onion
1 1/2 cups thinly sliced zucchini
1 can (14 1/2 ounces) diced tomatoes, undrained
8 eggs
1 cup shredded part-skim mozzarella cheese, divided

Directions

PREP

10 mins

COOK

30 mins

1. 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.

2. 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.

3. 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.

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

Similar Recipes

Cheesy Spaghetti Pie