Preheat the oven to 375 degrees. Lightly oil a pie pan and set on a baking sheet. Set aside.
Cook the spaghetti according to package directions. Rinse in cool water and toss with one tablespoon olive oil.
While spaghetti is cooking, sauté onion and carrots in remaining olive oil. When onion is translucent, add sausage or beef. Breaking up meat, cook until meat is cooked through. Then add zucchini and cook until tender. Drain any extra grease.
Mash together dairy free cream cheese and egg together.
In a large bowl mix together spaghetti, sausage mixture, spaghetti sauce, cream cheese mixture and half of shredded mozzarella cheese substitute. Pour into oiled pie pan. Spread out in pan. Sprinkle remaining dairy free mozzarella cheese substitute over mixture.
Place pie pan on baking sheet. Bake for 30 minutes or until pie is set and bubbly. Let cool for 5 to 10 minutes before slicing.