Roasted Zucchini Spaghetti Pie

Roasted Zucchini Spaghetti Pie







(Yield: 1-9” pie)







2 medium zucchini, thinly sliced



1 TB olive oil



¼ lb spaghetti noodles



2 c ricotta cheese



2 eggs



1 egg white



¼ c fresh grated Parmesan cheese, divided



1 ½ c Thick Marinara Sauce (recipe below)



Pinch salt and pepper



Cooking spray







Thick Marinara Sauce (should yield ~1 ½ c):



½ TB olive oil



1 small onion, diced



2 cloves garlic, minced



1 small carrot, peeled and shredded



1 ¼ c coarsely diced tomato (or 16 oz canned diced tomato, with the liquid drained out)



1 ½ oz tomato paste



1 bay leaf



¾ tsp dried basil or 1 TB fresh chopped basil



¼ tsp dried oregano



¼ tsp salt



Pinch ground black pepper







9” pie plate







Preheat the oven to 450F. Coat the sliced zucchini with 1 TB of olive oil and a pinch of salt and pepper; arrange the zucchini in a single layer on a baking sheet. Bake for ~18 minutes, flipping halfway through the cooking time; when it’s done roasting, the zucchini will be golden in spots.







For the marinara sauce, heat the olive oil over medium heat in small pot with a lid. Add the onion and sauté for 5 minutes until the onion starts to soften; add the garlic and carrot and sauté another 5-10 minutes (just until the veggies start to take on a little color). Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with the lid on for 20-30 minutes.







Cook the pasta to al dente according to the package directions. Cool the pasta to room temperature, then add 1 egg, 2 TB grated Parmesan, and pinch of pepper; stir to combine.







To the ricotta cheese, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.







Preheat the oven to 350F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread ½ of the ricotta mixture on top of the pasta. Arrange the zucchini on top of the ricotta (it’s okay if it overlaps a little), then spread the rest of the ricotta mixture on top of the zucchini. Spread the marinara sauce on top of the ricotta. Bake the pie for 20-30 minutes until it’s set. Sprinkle the remaining 2 TB of Parmesan cheese on top and allow to cool slightly before cutting.