Ingredients
- 4 cups spiralized zucchini
- ¼ teaspoon salt plus additional for the zucchini noodles
- ¾ cup liquid egg whites about 6 egg whites
- 4 large eggs
- ¼ cup + 2 tablespoons fresh basil roughly chopped and very tightly packed, plus more for garnish
- ½ cup sliced roasted red peppers 111 grams, patted dry with a paper towel
- ½ cup plain nonfat Greek yogurt
- ¼ cup red onion roughly chopped
- 1 tablespoon + 1 teaspoon garlic minced
- Generous pinch of pepper
- 3 cups fresh spinach roughly chopped and firmly packed
- 1 can quartered artichokes, packed in water (14-ounce can) drained, patted dry, and roughly chopped
- 1⅓ cup grated Parmesan cheese 97 grams, divided
Instructions
- Preheat your oven to 350℉ and generously spray a 10-inch cast-iron skillet with cooking spray. Set aside.
- Place the zucchini noodles into a large colander set over a large bowl. Sprinkle the zucchini with salt, tossing around to evenly coat. Let the zucchini noodles stand for 20 minutes, tossing occasionally, so they release some water.
- Combine the remaining ¼ teaspoon of salt, liquid egg whites, large eggs, roughly chopped basil, sliced red peppers, Greek yogurt, red onion, garlic, and pepper into a high-powered blender and blend until liquefied. Pour mixture into a very large bowl.
- Squeeze out as much of the moisture from the zucchini noodles as you can, and lay them flat on a paper towel. Using another paper towel, press out as much of the water as you can, then transfer the zucchini noodles to the bowl with the red pepper sauce mixture.
- Add in the chopped spinach, patted and chopped artichokes, and 1 cup of the Parmesan cheese. Toss until well mixed and the cheese and veggies are evenly dispersed. Using a large, sharp knife, cut up the zucchini noodles in the bowl. This makes cutting the cooked casserole a lot easier.
- Transfer the mixture into the prepared cast-iron skillet and press down until flat and even. Sprinkle with the remaining ⅓ cup of Parmesan.
- Bake until the casserole feels set, about 45-50 minutes. Then, turn your oven to high broil, and broil until the top is golden brown, about 3-4 minutes.
- Let sit for 30 minutes to cool, so that any excess moisture that may be sitting at the bottom of the pan can be re-absorbed.
- Garnish with more basil, if desired, and serve hot.