bucatini zucchini pie

This is a lighter, vegetarian, summery version of this little gem.  Normally I write more about the recipe, a suggestion perhaps.  But this is the 4th recipe I’ve written today, so here you go:

Total Time:  1 hour and 30 minutes

Serves: 6-8

Difficulty Level:  Easy

Ingredients

12 ounces bucatini, cooked and drained

2 medium zucchini, washed and cut on a spaghetti spiralizer

16 ounces Rao’s marinara67731041_987316101607026_6494087815381385216_n

16 ounces part skim ricotta cheese

2 eggs, lightly beaten and at room temperature

3 ounces plus 1 ounce grated mozzarella, divided

3 ounces grated parmesan cheese

Dried parsley (optional)

Method

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Add the cooked pasta, zucchini, marinara, ricotta, eggs, and 3 ounces of the mozzarella to a large mixing bowl. Toss to combine.  (see cook’s note*)
  3. Spray a locked 9-inch springform pan thoroughly with nonstick spray.
  4. Turn out the pasta mixture into the pan, and smooth out with a spoon.
  5. Top with the remaining cheese and dried parsley.
  6. Bake for 35-45 minutes, or until cheese is browning and bubbly.
  7. Allow to cool for at least 15 minutes before serving on a pool of marinara sauce.

*cook’s note:  if the mixture is not loose enough at first, cover the bowl while the pasta is hot to allow the cheese to melt.

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