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Spaghetti and Zucchini Omelet

  • Author: Living the Gourmet
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


Units Scale
  • 2 medium sized zucchini, peeled and grated
  • 6 eggs, beaten with a splash of milk
  • 1 small onion, sliced thin
  • 3 - 4 garlic cloves, crushed and chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tbs. olive oil
  • 1 tbs. butter
  • 8 oz. mozzarella, grated
  • 1/2 cup of grated parmesan or romano cheese
  • 1 lb. of spaghetti


  1. Heat a large cast iron frying pan with the butter and olive oil.
  2. Add the grated zucchini, sliced onion and crushed garlic and saute until the garlic is fragrant and the zucchini is softened and translucent.  Add the seasonings and toss.  Turn the heat off while preparing the pasta.
  3. Prepare the spaghetti and directed and drain.
  4. Add the cooked spaghetti to the cooked zucchini.
  5. Add the grated mozzarella and the grated parmesan cheese; reserving a bit to top the omelet with and toss.
  6. Add the egg mixture and top with more grated cheese and grated mozzarella.
  7. Cook on the stove top until the omelet is set; this will take a few minutes on a gentle heat so that the bottom does not burn.
  8. Preheat oven 350 degrees F.
  9. Place the omelet in the oven for about 10 minutes to get a nice golden color on top.
  10. Serve with a nice salad or veggie.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

Keywords: pasta, italian, dinner, main dish, spaghetti pie, spaghetti

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