Low FODMAP Zucchini Spaghetti Pie Recipe

Servings - 4


  • 1 (15oz) can no-salt-added tomato sauce
  • 3 Tbsp. balsamic vinegar
  • 1 tsp. Casa De Santé Tuscan Herb seasoning
  • 1 (1lb) pack gluten-free spaghetti or fettuccine, cooked al dente
  • 1 medium zucchini, shredded
  • ¼ cup shredded fresh basil
  • 2 tablespoons extra-virgin olive oil
  • ½ cup gluten-free bread crumbs (2 GF bread toasted and ground)
  • 4 Tbsp. parmesan (optional)


  1. Preheat oven to 450°F.
  2. Grease a 8-inch springform or cake pan. Wrap the bottom of the pan in foil in case your pan leaks.
  3. Blend tomato sauce, balsamic vinegar, and Casa De Santé Tuscan Herb seasoning in your blender, and blend until smooth.
  4. In a large bowl, mix together the cooked pasta, zucchini, basil, parmesan and olive oil until everything is coated in oil.
  5. Pour in the sauce mixture, and toss until everything is evenly coated. Fold in the bread crumbs, and stir until they’re combined.
  6. Transfer the mixture to your prepared pan, and press down so that it’s densely packed in.
  7. Spray the top of the pie with oil, and then stick the pan in the oven.
  8. Bake for 25 to 35 minutes until the top looks a little burnt and the sides are starting to pull away from the pan.
  9. Sprinkle some parmesan if desired and tolerated.
  10. Let this spaghetti cake cool for 10 minutes to solidify before slicing in and serving.


500 calories (PER SERVING)

Vegetarian, GF, Soy-free, Dairy-free (if omitting parmesan)


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