Fresh Mushroom and Zucchini Spaghetti Pie

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Fresh Mushroom and Zucchini Spaghetti Pie

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• Low Calorie • Meatless • Spices For Health

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.

Makes 8 servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

INGREDIENTS

2 teaspoons McCormick® Rosemary Leaves, finely crushed

1 teaspoon McCormick® Oregano Leaves

1 teaspoon McCormick® Thyme Leaves

1/2 teaspoon Sea Salt from 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

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.

NUTRITION INFORMATION

per serving

Calories: 262

Fat: 10 g

Carbohydrates: 28 g

Cholesterol: 219 mg

Sodium: 361 mg

Fiber: 3 g

Protein: 15 g

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