Zucchini Spaghetti Pie

This was a hit! Marley loved it so much she was literally shoveling it in her mouth, sans fork, just giant handfuls. Tinsley ate more of it then I did. My 2 tiny girls sometimes eat like they are teenage boys.

Mine looked nothing like the picture from where I got the recipe. I figured it's because I used more sauce so the egg mixture didn't really settle down into the noodles. But I kind of liked it that way. And I didn't let it rest long enough but we were hungry. It was still delicious!!!

Zucchini Spaghetti Pie

8oz spaghetti - broken in half
1 can tomato sauce
2tsp Italian seasoning
1/4tsp garlic powder
1T extra virgin olive oil
2 cloves garlic - minced
1 large zucchini - shredded
1/2tsp dried basil
2C shredded mozzarella
4 large eggs
1/2C milk
1/2C shredded Parmesan

Preheat the oven to *375. Grease a 2 quart baking dish and set aside. Cook the pasta according to package directions. Drain and return to pan. Stir in the tomato sauce, Italian seasoning and garlic powder.
While the pasta is cooking, heat the oil in a large skillet. Add the garlic and cook until golden, about a minute. Add the zucchini and basil, stirring occasionally. Cook until the zucchini is tender, about 8 minutes.
Stir the zucchini and 1C of the mozzarella into the spaghetti noodles. Mix well. Pour into the baking dish.
Whisk together the eggs and milk. Pour over the spaghetti mixture. Sprinkle with remaining mozzarella and Parmesan cheese.
Bake for 25-30 minutes or until golden and bubbly. Let set 10 minutes before cutting. 1