Cheesy Vegetable Spaghetti Pie

Found on McCormick

• Meat Free

Makes 8 servings.

Prep Time: 10 minutes

This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.

Cook Time: 30 minutes

8 ounces spaghetti

1 tablespoon olive oil

2 cups sliced fresh mushrooms

1/2 cup thinly sliced green bell pepper

1/2 cup thinly sliced onion wedges

1 1/2 cups thinly sliced zucchini

1 can (14 1/2 ounces) diced tomatoes, undrained

2 teaspoons McCormick® Rosemary Leaves, finely crushed

1 teaspoon McCormick® Garlic Powder

1 teaspoon McCormick® Oregano Leaves

1 teaspoon McCormick® Thyme Leaves

1/2 teaspoon salt

8 eggs

1 package (8 ounces) shredded mozzarella cheese (2 cups), divided

1. Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.

2. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.

3. Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.

4. Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.

Photos from reader Steve!