Zoodle Tomato Bacon Pie
This is a fresh riff on spaghetti pie, where zoodles stand in for spaghetti and sweet grape tomatoes replace pasta sauce. Cut wedges from the quiche-like pie with a serrated knife so you can cleanly cut through the zucchini. The zoodles do cook to a texture just beyond al dente, but they still offer some crunch. Serve this dish for breakfast, lunch, or dinner—it’s great hot, at room temperature, and cold. Use for meal prep for the week or serve as an entire entree.
- Using the large holes of a spiralizer, cut zucchini into noodles, or cut zucchini into long noodles using a julienne peeler. Place zucchini in a colander in sink. Toss zucchini with 1 teaspoon salt. Let stand 20 minutes to remove the access water.
- Heat oil in a large skillet over medium-high. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes are wilted, 3 to 4 minutes. Remove mixture from pan; cool slightly.
- Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.
- Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, pepper, and remaining 1/2 teaspoon salt. Add tomato mixture, cheeses, bacon pieces and zucchini; toss.
- Wrap bottom plate of a 9-inch springform pan tightly with foil or layer with parchment paper. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan.
- Bake at 375°F until set in the middle, 50 minutes to 1 hour. Cool 10 to 15 minutes.
- Remove sides from pan; cut zucchini pie into 6 wedges.