baked cheesy broccoli and zucchini casserole
This low carb and healthy casserole is made with kale, zucchini, and broccoli for a quick, easy, and healthy dinner! Something that everyone will love because it sure is cheesy too.
4 large zucchini squashes (about 2lbs)
1 cup egg whites, (about 8 egg whites)
1/2 cup fat-free plain greek yogurt
2 cups broccoli, chopped into bite-sized pieces
2 cups kale, torn and lightly packed
1.5 cups reduced-fat shredded cheddar cheese
Preheat your oven to 350°F and spray a 10 Inch Cast Iron skillet with cooking spray. Set aside.
Step 2: Using the 6mm blade on your spiralizer, spiralize the zucchinis, so that they turn into long noodles.
Step 3: Place the zucchini into a strainer set over a large bowl and sprinkle with salt. Let them sit for 20 minutes, stirring around every so often.
Step 4: While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl. Add in the Greek yogurt and a pinch of pepper and additional salt. Whisk until smooth and creamy.
Step 5: Once the zucchini has sat, squeeze out as much excess water as you can. Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can.
Step 6: Stir the zucchini noodles, broccoli, kale, and 1 cup of the Cheddar cheese into the egg mixture and mix well.
Step 7: Pour the mixture into the prepared skillet and spread it out evenly. Sprinkle with remaining Cheddar cheese.
Step 8: Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes. Turn your oven to HIGH broil and broil an additional 2-3 minutes or until the top turns golden brown.
The recipe and image are courtesy of Food Faith Fitness