A low-carb, cheesy veggie casserole packed with color and flavor.
Get ready to meet your new favorite weeknight dinner: a baked cheesy zucchini casserole with broccoli! This veggie-packed, cheesy dish is the intersection between comfort food and mother nature’s greatest hits!
During the colder months, the first thing I crave when I think about dinner is comfort food. There’s something about the rainy weather, dark days, and frosty mornings that makes my soul hunger for carbs, carbs, and more carbs. But with this recipe, I found a way to make it just as warm and filling as your favorite comfort food, but a non-compromising, lower-carb version.
This cheesy zucchini casserole is loaded with creamy cheddar goodness, tender zucchini noodles, and crisp broccoli, all held together with a light and fluffy egg mixture. Plus, it bakes up golden and gorgeous in one skillet, so there’s minimal cleanup. Whether you’re hosting a brunch or feeding your family, this casserole has the versatility and ease to impress any crowd.
Is This Baked Cheesy Zucchini Casserole with Broccoli Healthy?
Packed with fiber-rich zucchini and nutrient-dense kale and broccoli, this dish is a great addition to your roster of easy, healthy weeknight meals.
The eggs and Greek yogurt bring in high-quality protein, while using reduced-fat cheddar keeps things lighter on the calorie count without skimping on flavor. Plus, this recipe is naturally low-carb and gluten-free! Just be aware: While generally acceptable on keto, some reduced-fat cheeses may contain added sugars or starches to improve texture, so always check the nutrition label to be sure.
Want more protein? Toss in some diced chicken or turkey sausage. And, if you’re watching sodium, use a lighter hand with the salt during the zucchini prep.
What If I Don’t Have a Spiralizer?
No spiralizer? No problem! Even though a spiralizer is a handy kitchen gadget to have, it only makes sense to get one if you think you’ll use it frequently. For those who may only require spiralized zucchini on occasion, I have some tips for how to DIY with what you have on hand.
First, try a julienne peeler; it’s small, inexpensive, and creates perfect noodle-like strips in minutes. Another option is to use a standard vegetable peeler to make wide, flat ribbons, which you can then slice into thinner strips for a noodle-like texture. Finally, a sharp knife and steady hand can do wonders! Just slice the zucchini into thin sheets, then stack and cut them into strips. Any of these methods will work like a charm for this recipe.
How Do I Store Leftovers?
To store in the refrigerator, let the casserole cool completely, cover it tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 4 days. For freezing, cut it into portions, wrap each piece in foil or plastic wrap, and place in a freezer-safe bag. Reheat in the oven at 350°F until warmed through.
Serving Suggestions
This recipe is a meal all on its own! It is loaded with protein thanks to the eggs and cheese, and it’s also nutrient dense with all that kale, zucchini and broccoli! However, if you want to serve it up with something and keep the keto theme strong, I recommend a Healthy Baked Salmon or some Juicy Boneless Pork Ribs for extra protein, and Air-Fryer Brussels Sprouts and Instant-Pot Green Beans for extra greens.
Ingredients
- 4 large zucchini (about 2 pounds)
- Salt to taste
- 4 eggs
- 1 cup egg whites (about 8 eggs worth of 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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