Fresh Mushroom and Zucchini Spaghetti Pie

Name: Fresh Mushroom and Zucchini Spaghetti Pie
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American,
Ingredients: 2 tsps McCormick® Rosemary Leaves; 1 tsp McCormick® Oregano Leaves; 1 tsp McCormick® Thyme Leaves; 1/2 tsp McCormick® Sea Salt Grinder; 8 oz uncooked spaghetti; 1 tbsp 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

Rosemary, oregano and thyme deliver a triple hit of flavor in this meatless main dish. Feel free to substitute other favorite vegetables and cheese you may have on hand. Photo credit: Kristen Doyle from Dine and Dish.

10m

PREP TIME

30m

COOK TIME

262

CALORIES

12

INGREDIENTS

Servings: 8

Ingredients

2 teaspoons McCormick® Whole Rosemary Leaves
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Whole Thyme Leaves
1/2 teaspoon 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

KEY PRODUCTS

INSTRUCTIONS

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.