Fresh Mushroom and Zucchini Spaghetti Pie

Fresh Mushroom and Zucchini Spaghetti Pie

This delicious recipe for Fresh Mushroom and Zucchini Spaghetti Pie pairs perfectly with Talmage Cellars Chardonnay.

Servings

8

Prep

10m

Cook

30m

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 Cup 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.


*Recipe and Photo Courtesy of McCormick & Company, Inc.

Suggested Pairings

Related Recipes

View all
Choose items
The Original Sampler (Sparkling and Mixed Dry Wines)
$69.95
The Explorer Sampler (Sparkling and Mixed Sweet and Dry Wines)
$69.95
The Specialist Sampler (Sparkling and Off-Dry & Dry Reds)
$69.95
The Romantic Sampler (Sparkling and Mixed Light, Off-Dry & Sweet)
$69.95