Instructions

1. Arrange a rack in the center of the oven and heat the oven to 350°F. Brush 1 (9-inch) pie pan with olive oil and set aside. Repeat with a second pie pan or, if you plan on freezing the second, line it with 2 pieces of aluminum foil instead, arranging them perpendicular to one another to completely cover it with an overhang of 3 to 4 inches.
2. Bring 2 quarts of salted water to a boil in a large pot over medium-high heat. Add the pasta and cook 1 minute less than al dente, 8 to 10 minutes or according to package directions. Drain the pasta.
3. Whisk the eggs, ricotta, 1 cup of the Italian-blend cheese, pepper, and 1 of the teaspoon salt together in a large bowl until combined; set aside.
4. Heat the oil in a large skillet over medium-high heat until shimmering. Add the scallions and remaining 1 teaspoon salt, and cook until bright green and beginning to brown, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Stir in the zucchini and tomato and cook until tender and most of the liquid has evaporated, 10 to 12 minutes. Stir in the parsley and basil.
5. Scrape the vegetables into the cheese mixture, add the spaghetti, and toss to combine. Divide between the prepared pie pans. Sprinkle with the remaining 1/2 cup Italian-blend cheese.
6. If freezing the second pie, fold the overhanging foil over the top of the pie to completley cover. Label and freeze until solid.
7. Bake the remaining pie until the heated through and golden brown, 25 to 30 minutes. Let cool on a wire rack for 5 minutes before slicing and serving.