Easy Zoodle Pie

Easy Zoodle Pie

Ingredients

Serves 4

4 medium zucchini

1 small onion, finely chopped

2 garlic cloves, minced

2 large eggs, lightly beaten

2 large handfuls fresh basil leaves, chopped

5 large handfuls fresh baby spinach, chopped

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

Directions

Using a spiralizer create zucchini spaghetti (always read the directions for your spiralizer as they vary from brand to brand — I use this spiralizer.) If you don’t have a spiralizer use a vegetable peeler to vertically peel long strips of zucchini. This will form more of a wider noodles from the zucchini, like fettucini. Set aside.

Heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add onions, a pinch of salt, and sauté for 6 minutes, or until translucent. Add garlic and sauté for one more minute, until fragrant.

Finally add chopped basil and spinach to the skillet and stir until wilted about 1 minute.

In a large bowl combine zoodles, eggs, cherry tomatoes, Parmesan, and mozzarella. Gently mix until everything is combined. Set aside.

Wipe the skillet clean, if necessary. Return it to the stove and heat one more tablespoon of olive oil over medium-high heat.

Add zoodles mixture and swirl the pan to distribute it evenly over the surface.

Turn the heat to low, cover, and cook for 10 minutes. From time to time, remove the lid, and loose the bottom of the pie with a wooden spatula.

In the meantime, heat the broiler.

Uncover the pan and place under the broiler, not too close to the heat, for about 3 to 5 minutes, watching carefully to make sure the top doesn’t burn.

Remove from the heat, and shake the pan to make sure the pie isn’t sticking. Allow it to cool for 10 minutes.

Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds.

Serve hot, warm, at room temperature or cold.