If you haven’t been introduced yet to the concept of spaghetti pie/frittata let me break it down to you: a delicious mess of leftovers spaghetti, scrambled eggs, some Parmesan cheese, some mozzarella, and a handful of herbs.
Simple food at its best.
No fuss no muss.
Spaghetti pie is proof that leftovers can be used to make a second great yummy meal.
This, this right here is a spaghetti pie but with zoodles instead of spaghetti.
Because summer is approaching, meaning that it's time to lose a few pounds and get yourself into shape.
Or maybe not.
Maybe because you don’t give a rat’s *#! about how you’ll look on the beach this year (high-five to you my friend) but still you want to keep your meals low-carb and full of veggies.
If you haven’t jumped on the zoodles bus this is the right time to do it.
This recipe is seriously simple, seriously easy, and produces seriously awesome results.
Did I also mention that it's portable, endlessly versatile, and practically foolproof. Substitute almost any cheese for the Parmesan and for mozzarella. You can also toss in any cooked vegetable or meat to make it your own.
The possibilities are endless.
Easy Zoodle Pie Print this recipe!
4 medium zucchini
1 small onion, finely chopped
2 garlic cloves, minced
2 large eggs, lightly beaten
2 large handfuls fresh basil leaves, chopped
5 large handfuls fresh baby spinach, chopped
1 cup cherry tomatoes, halved
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Using a spiralizer create zucchini spaghetti (always read the directions for your spiralizer as they vary from brand to brand — I use this spiralizer.) If you don’t have a spiralizer use a vegetable peeler to vertically peel long strips of zucchini. This will form more of a wider noodles from the zucchini, like fettucini. Set aside.
Heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add onions, a pinch of salt, and sauté for 6 minutes, or until translucent. Add garlic and sauté for one more minute, until fragrant.
Finally add chopped basil and spinach to the skillet and stir until wilted about 1 minute.
In a large bowl combine zoodles, eggs, cherry tomatoes, Parmesan, and mozzarella. Gently mix until everything is combined. Set aside.
Wipe the skillet clean, if necessary. Return it to the stove and heat one more tablespoon of olive oil over medium-high heat.
Add zoodles mixture and swirl the pan to distribute it evenly over the surface.
Turn the heat to low, cover, and cook for 10 minutes. From time to time, remove the lid, and loose the bottom of the pie with a wooden spatula.
In the meantime, heat the broiler.
Uncover the pan and place under the broiler, not too close to the heat, for about 3 to 5 minutes, watching carefully to make sure the top doesn’t burn.
Remove from the heat, and shake the pan to make sure the pie isn’t sticking. Allow it to cool for 10 minutes.
Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds.
Serve hot, warm, at room temperature or cold.