It was nearly 22 years ago at the ripe age of 8 when I was introduced to the Spaghetti Pie Panino at a local restaurant called….wait for it…Panino’s. At the time, I was still in the height of my cheeseburger phase so I wasn’t about to get all adventurous and order chicken tenders or (gasp!) something off the “grown-up” menu. Luckily, my best friend at the time had a bit more seasoned taste buds than me, plus she and her family were regulars at the restaurant. So when I announced my cheeseburger meal choice, I was promptly met with a look of disbelief and given a quick lesson on what to order. What did I learn? That I would be ordering the Spaghetti Pie Panino with the sauce on the side or risk being unfriended (← imagine the blank stares if I actually used that term back in 1993).
What is a panino? Basically, it’s a flatbread wrap sandwich that comes in dozens of varieties, such as buffalo chicken, Hawaiian, Philly, and Southwestern. The sandwiches are filled with all the fixins and plenty of cheese and then baked until the bread is golden brown and the cheese is all melted and ooey-gooey. Are you now envisioning what a Spaghetti Pie Panino might look like? Yup, a healthy dose of spaghetti noodles, meatballs, and mozzarella cheese stuffed inside a warm flatbread with marinara sauce on the side for dipping. (Side note: the sauce is supposed to be smothered over the top of the panino as the menu explains, but my friend had this sauce-on-the-side dipping action all scoped out. Can’t imagine ordering it any other way now!) This panino is amazing on so many levels, but I think it’s the double carb factor that lures me in. Noodles AND bread!? Hell yeah…
…is what I would usually respond on any day when I’m not attempting to practice healthy eating habits. But those days are few and far between. I like to eat everything in moderation, but when it comes to this panino, I just can’t hold back.
Enter this Zucchini Spaghetti Pie Panino. I replaced the spaghetti noodles with spiralized zucchini because vegetable pasta swapping is absolutely genius and so healthy. If you don’t own a spiralizer, hopefully you own a mandolin? Or a knife? Simply slice your zucchini into thin strands, or just chop up your zucchini into chunks. You’ll miss out on the noodle texture fun, but the flavor will still be there!
I used the flatbread recipe from these Asparagus, Mushroom, and Swiss Flatbread Melts and the meatballs from my 30 Minute Italian Meatballs in this panino. But feel free to use store-bought versions of each. Just make sure you serve the sauce on the side or I might un-friend you☺! Here’s hoping this recipe starts your 22 year love affair with the spaghetti pie panino.
I recommend using The Inspiralizer to spiralize the zucchini used in this recipe!
Note: This post contains affiliate links, which means I receive a small commission if you make a purchase using any of the links.
- 3 medium zucchini
- 1 tsp olive oil
- 1 clove garlic, finely chopped
- salt and pepper
- 4 flatbreads (wraps or pitas work too)
- 8 meatballs (any homemade or store-bought version will work)
- ⅓ cup shredded mozzarella cheese
- ½ cup marinara sauce (or use reserved sauce from this recipe)
- Preheat the oven to 350 degrees. Cut the ends off the zucchini. Spiralize the zucchini. If you don’t own a spiralizer, use a mandolin or a knife to slice the zucchini into thin strands.
- Slice the meatballs into quarters and set aside.
- Heat the olive oil in a large sauté pan over medium heat. Add the garlic and sprinkle with salt. Saute for one minute and add the zucchini noodles. Sprinkle with salt and pepper. Toss the noodles and garlic together until combined. Take the pan off the heat.
- Place the 4 flatbreads on a large lined baking sheet.
- Place ¼ of the zucchini noodles in the middle of each flatbread. Top the zucchini with 2 quartered meatballs (8 little pieces). Sprinkle the meatballs with a tablespoon of mozzarella cheese.
- Fold over each side of the flatbread to close the wrap and place them back on the baking sheet, seam side down.
- Bake in the oven for 15 minutes.
- Slice in half and serve with a side of marinara sauce.
Serving size: 1 whole panino
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 342.5 Fat: 7.9g Carb: 48.5g Fiber: 5.2g Protein: 20.3g Sugar 9.8g Sodium: 822.5mg
Weight Watchers Points (calculated on member website)
WW: 8 Points Plus
Serving size: 1 half panino
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 342.5 Fat: 3.9g Carb: 24.3g Fiber: 2.6g Protein: 10.2g Sugar 4.9g Sodium: 411.3mg
Weight Watchers Points (calculated on member website)
WW: 4 Points Plus
Soup and Sandwich Recipes:
Tomato, Fennel, and White Bean Soup
Brussels Sprout, Bacon, and Gruyere Quesadillas with Apple Butter
Slow Cooker Split Pea and Ham Soup
Steamed Shrimp Po Boys with Cajun Vegetable Quinoa
Pulled Pork, Roasted Pear, and Gorgonzola Paninis
Chipotle Chicken, Butternut Squash, and Wild Rice Soup
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
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