Healthy Baked Cheesy Zucchini Casserole with Broccoli

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.