Go Back

Pesto Potato and Zucchini Pie

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 1 tablespoon extra virgin olive oil
  • 2 medium Russet potatoes peeled, Blade D
  • ½ teaspoon garlic powder
  • salt and pepper
  • 1 medium zucchini Blade D
  • 3 medium eggs beaten
  • to serve: pesto about 2 tablespoons/serving


  • Preheat the oven to 400 degrees.
  • Heat 1 tablespoon of the olive oil in an oven-proof 10” skillet. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Toss until cooked and wilted and lightly browned, about 10 minutes. Halfway through, add the zucchini noodles and continue to cook.
  • Meanwhile, whisk the eggs in the bottom of a large mixing bowl. When the potato noodles are done, add them to the bowl with the eggs and toss to combine well.
  • Transfer the noodle mixture back into the skillet, spreading them out to cover the bottom of the skillet. Place the skillet back over medium-high heat and cook for 2 minutes or until bottom is set. Transfer the skillet to the oven and bake for 10 to 15 minutes or until the egg is cooked and the noodles are set and appear firm when pressed down with the back of a spatula. Ideally, the crust should start to brown and perhaps some of the edges are crispy.
  • Slice the pie into four large servings or 8 small servings and serve with pesto.