Fresh Mushroom and Zucchini Spaghetti Pie Recipe

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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.
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  • 2 teaspoons McCormick® Rosemary Leaves
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon McCormick® 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
10 mins
30 mins
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.
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Nutrition (per serving)
Calories: 262 Calories
Fat: 10 Grams
Protein: 15 Grams
Cholesterol: 219 Milligrams
Carbohydrates: 28 Grams
Sodium: 361 Milligrams
Fiber: 3 Grams

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