This vegetable-packed riff on Italian spaghetti pie swaps the traditional spaghetti with zucchini noodles for a classic, cheesy comforting casserole.
Ingredients:
16 ounces zucchini noodles
¾ teaspoon kosher salt, divided
2 large eggs, beaten
1 ½ cups reduced-sodium marinara sauce
1 cup shredded mozzarella cheese plus 2 tablespoons, divided
Directions:
Toss zucchini noodles with 1/2 teaspoon salt and place in a colander or metal strainer over a large bowl. Let the zucchini stand for 30 minutes to draw out excess moisture, then pat dry with a (non-terrycloth) cotton towel.
Preheat oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray or olive oil.
Stir 2 eggs, 1 ½ cups marinara and the remaining 1/4 teaspoon salt together in a large bowl. Add the zucchini noodles and 1 cup mozzarella; stir until well combined and the noodles are evenly coated.
Pour the mixture into the prepared pie pan and sprinkle evenly with the remaining 2 tablespoons mozzarella. Bake until the pie is puffed and sizzling around the edges and the center is no longer liquid, about 45 minutes.
Let the pie rest for 10 minutes before slicing into 6 pieces and serving.
