Easy Zoodle Pie

March 30, 2016

Easy Zoodle Pie

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.

Easy Zoodle Pie

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.

Easy Zoodle Pie

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

Easy Zoodle Pie                                                                                                                                          Print this recipe!

Serves 4

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.

Nutrition facts

One serving yields 167 calories, 10 grams of fat, 8 grams of carbs, and 12 grams of protein.


  1. Ohhh that is amazing! I've made noodles last week and now I wish I had known about this sooner. However, the version with regular spaghetti sounds delicious as well!

  2. Oh, I do care and I am ready to face this pie in all its glory! In fact yesterday I made butternut squash noodles again, and got the following remark from my beloved husband (who was enjoying his pot roast with some 'regular pasta"): wow, this is as tasty as real pasta, maybe even better!

    I felt my job was done. One conversion at a time, that's how I roll...

    I bet butternut pie would be great too... gotta try it

  3. I saw this made when I was in Italy and do this with leftover carbonara (usually for my birthday, a decadent treat). WAY better than microwaving it or trying to eat it the next day in it's original form. Such a great idea to make it with zoodles! I think I will try this tonight and hope our teenager who "hates zoodles" won't notice.

  4. This reminds me of spaghetti pie, without the guilt! So delicious and easy to throw together :)

  5. Zoodle pie?!?! I had not considered this, but now I have to try it!

    Lifestyle by Joules

  6. I just recently noticed you hadn't posted zucchini noodles recipes for a while. Here we go. This is seriously a new level to me, Mike!

  7. This looks so delicious! I don't have a cast iron pan, but this makes me really want to buy one! I also love how colorful it is.

  8. I love food to much to work 110% for that "beach bod", bahaha.
    This looks so good, and perfect to ring in this spring weather! Hope all is well with you, Mike!

  9. Do you think this would work with spaghetti squash instead of zucchini?