The whole family will love this low carb Healthy Baked Cheesy Zucchini Casserole with kale and broccoli! So quick, easy, and healthy!
You guys. Today we’re jumping aboard the trendy train!
That’s right. We’re breaking out the Spiralizer to make the BEST zucchini casserole ever.
But first, lets talk spiralizers. Do you have one? If not, do you want one?
Because, well, YOU SHOULD. I just got one and have used it pretty much Every. Single. Day. of my life. I mean, eating vegetables that are pretend pasta is WAY more fun than eating vegetables in their natural vegetable form, ya feel me?
Some current favorites are: Chicken zoodle soup, creamy healthy carbonara with sweet potato noodles and vegan mac and cheese with butternut squash noodles.
Basically, Spiralize ALL THE THINGS.
Why you will LOVE This Recipe
Colder, crisp air calls for ALL the cozy meals, in my personal opinion. I mean, what sounds more inviting than curling up in a soft blanket on a cloudy, cold day with a piping hot bowl of cabbage soup with sausage or instant pot broccoli cheddar soup? Not a lot! Today’s keto cheesy zucchini casserole brings healthy, whole food ingredients together to create a flavorful and satisfying, one-dish meal that the whole family will love. It also includes nutrient rich green veggies so that everyone gets their superfood intake! Make it for a busy weeknight dinner or serve it up to guests for a Sunday lunch- either way, it is SO delicious and will sure to be a hit!
What if I don’t have a spiralizer?
No spiralizer? NO PROBLEM. You can easily just slice up your zucchini thinly and use that in place of zucchini noodles for this recipe!
Zucchini noodles can also be made on a mandolin using the 7mm Julienne blade.
FAQs & Tips
This casserole makes for fantastic leftovers and great lunches for those busy weekdays at work or school! Simply place the casserole leftovers in an airtight container and they will last in the fridge for up to 3 days. I do not recommend freezing, as it will be mushy and watery when thawing and reheating.
The BEST way to prevent a watery casserole is to really put some muscle into it when squeezing the moisture out of the zucchini. The more water you can wring out, the better!
Serving Suggestions
This recipe is a meal all on its own! It is loaded with protein thanks to the eggs and cheese, and is also nutrient dense with all that kale, zucchini and broccoli! It’s the PERFECT low carb meal, that is for sure! If you want to serve it up with something and keep the keto theme strong, I recommend some crab avocado salad or perhaps some keto tomato soup as a starter.
Recipe
Ingredients
- 4 (about 2 pounds) large zucchini
- Salt to taste
- 4 eggs
- 1 cup (about 8 eggs worth of whites) egg whites
- 1/2 cup fat-free plain Greek yogurt
- Black Pepper to taste
- 2 cups broccoli chopped into bite-sized pieces
- 2 cups kale torn and lightly packed
- 1 1/2 cups reduced-fat cheddar cheese shredded, divided
Instructions
- Preheat oven to 350°F and spray a 10-inch cast iron skillet with cooking spray. Set aside.
- Use the 6mm blade on your spiralizer to spiralize the zucchini into long noodles.
- Set a strainer or fine mesh sieve over a large bowl. Place zucchini noodles in strainer and sprinkle with a large pinch of salt to draw out moisture. Let noodles sit for 20 minutes, stirring every so often and squeezing to release more water.
- In a large bowl, whisk together eggs and egg whites. Add in Greek yogurt and a pinch of black pepper and salt. Whisk until smooth and creamy.
- Once zucchini noodles have sat, squeeze out as much excess water as you can. Then, transfer noodles to a paper towel and dry off, again, as much moisture as you can.
- Stir zucchini noodles, broccoli, kale and 1 cup cheddar cheese into egg mixture and mix well until fully combined.
- Pour mixture into prepared skillet and spread out evenly. Sprinkle with remaining cheddar cheese.
- Bake until eggs feel set and begin to slightly pull away from the sides of the skillet, about 40 to 45 minutes.
- Turn on the broiler to high and broil for an additional 2 to 3 minutes, or until the top turns golden brown. Let sit for 5 minutes before slicing and serving.
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