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Recipe Collection

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Fontina Zoodle and Kale Pie

Fontina Zoodle and Kale Pie Related:   dairy, Europe, gluten-free, vegetables & legumes, vegetarian

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 4 servings

This is a quick, healthyish take on a pasta bake that still has a satisfying crispy cheese lid and makes for delicious leftovers. The cheese keeps it indulgent and helps to convert both zoodle and kale haters. Feel free to swap out the Fontina for mozzarella or any other mild cheese that melts easily.


  • 16 ounces zoodles, or 4-5 zucchini spiralized
  • 2 tablespoons olive oil
  • ½ bunch kale, leaves trimmed and chopped
  • Salt and freshly ground black pepper to taste
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 cup grated Fontina cheese
  • 2 eggs, beaten
  • 1/3 cup grated Parmesan cheese
  • Parsley to garnish


  • Preheat the oven to 400 degrees. Put the zoodles in a large bowl. In a 10-inch ovenproof skillet, heat up about 1 tablespoon olive oil until it starts to shimmer. Add in chopped kale, and season with salt and pepper. Once the kale is wilted and cooked through, add it to the zoodles. Add another tablespoon of olive oil to the pan and heat over medium heat. Add onions and cook until they start to brown. Add garlic and stir until fragrant, about 1 minute. Once the garlic is cooked, add the mixture to the zoodles. Mix in fontina cheese and beaten eggs. Once the zoodle mixture is all mixed through (I found it easiest to do this with my hands), put it back into the skillet. Return to the stove, and cook over medium heat until the bottom is browned. Sprinkle Parmesan cheese all over the zoodle pie, and put it in the oven. Bake for 10 minutes, until the egg is cooked through. If you want an extra crispy cheese lid on top, broil the pie for 2 to 5 minutes. Sprinkle with a shower of parsley, slice and serve.

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