Roasted Zucchini Spaghetti Pie

Zucchini is like a blank canvas.  It’s hard to find a vegetable that’s so versatile, so amazingly delicious in so many recipes, from zucchini Milanese, to zucchini latkes, to stuffed zucchini, to zucchini cookies, etc.  This time of year, everyone I know is trying to find new ways to use up their zucchini. 

 

The great thing about this pie is that you can use any roasted vegetable you have on hand.  If you have the time, don’t skip the roasting step because it really deepens the vegetable’s flavor.  This pie is delicious deconstructed as well…just cook up some pasta and top it with marinara sauce and roasted zucchini.  Or the roasted zucchini is incredible with hummus on a whole wheat roll.  Zucchini’s possibilities are truly endless.

 

Instead of making your own marinara sauce you can use pre-made (just make sure it’s extra thick), but making your own sauce is a great way to use up an abundance of fresh tomatoes.  When I make this sauce I usually make at least a double recipe because it can be used in so many things.

 

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Roasted Zucchini Spaghetti Pie

 

(Yield:  1-9” pie)

 

2 medium zucchini, thinly sliced

1 TB olive oil

¼ lb whole grain spaghetti noodles (I used Barilla)

2 c part-skim 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. 

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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