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Broccoli and Zucchini Noodle Casserole

Broccoli and Zucchini Noodle Casserole
Broccoli and Zucchini Noodle Casserole
This image courtesy of FaveHealthyRecipes.com

Made with fresh veggies and healthy ingredients, this Broccoli and Zucchini Noodle Casserole will soon become your favorite casserole recipe. This vegetable casserole is both delicious and nutritious, so you won't feel guilty for serving this meal to your family. Put down that box of mac and cheese because this recipe is just as simple to make but it's so much better for you. The best news about this recipe is that it's a low-carb recipe. This means that you'll avoid the bloated feeling that you typically get after dinner. You'll love that this casserole won't weigh you down. Instead it'll give you the energy to tackle any challenge that comes your way. The eggs will give you your protein and the veggies will give you your healthy carbs. So, you'll feel full and satisfied after leaving the table.

Notes

The process of mixing the raw zucchini with salt and letting it stand is to remove excess moisture from the vegetable so that it does not make the dish water-y. Don’t be tempted to skip this step.  



If you don’t have a spiral cutter, you can slice the zucchini very thinly on a mandolin, box grater, or using a food processor and julienne blade.  



This recipe was adapted from Taylor's Broccoli Zoodle Casserole -- a reader favorite!

Serves8

Cooking Time45 min

Cooking MethodCasserole, Oven

Cooking Vessel Size10-Inch Baking Dish

Ingredients

  • 4 large zucchini, unpeeled
  • 1 teaspoon salt
  •  
  • 4 large eggs
  • 1 cup egg whites (from 8 eggs)
  • 1/2 cup fat-free plain Greek yogurt
  • Fresh ground black pepper
  • 2 cups Broccoli, chopped into small pieces
  • 2 cups kale, stemmed and chopped
  • 1/2 cup basil leaves, roughly torn or chopped
  • 1 1/2 cup reduced-fat shredded cheddar cheese, divided

Instructions

  1. Preheat oven to 350 degrees F and spray a 10-inch baking dish with cooking spray.

  2. Use a spiral cutter to cut the zucchini into "noodles". Place the zucchini noodles into a large colander and sprinkle with the salt, tossing with your hands to mix. Let stand 20 minutes, tossing again a couple times. Place on a clean kitchen towel and roll and squeeze to remove as much moisture as possible.

  3. In a large bowl, mix the eggs, egg whites, yogurt, and pepper. Add the dried zucchini, broccoli, kale, and basil into the bowl. Add one cup of the cheese and mix. Pour into the prepared baking dish and sprinkle with the remaining cheese. Bake for 40-45 minutes.

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I don't have a special spiral slicer at home, but I found this antique steel apple peeler at a flea market last summer, and it works wonderfully for zucchini noodles! It is a great tip to cut the whole eggs with additional egg whites - you don't sacrifice flavor, but you really cut down on the fat and calories a bit. It might be fun to do both zucchini and the yellow summer squash variety together in this dish.

My daughter gave me a spiralizer for Christmas . What a great little device and what fun making vegetable noodles of all kinds. The zucchini noodles are especially easy to make, and I am always looking for new recipes to utilize them.

This is the perfect casserole to make during a cold winter night. Find even more delicious casserole recipes by subscribing to our newsletter!

I really liked this! I'm a huge fan of all of these veggies, but I've never had zucchini noodles before. I love that they taste just like regular pasta!

I loved how light and fluffy this dish was! It'd be great for a veggie dinner option, and then reheated for breakfast the next day!

Flavors were mediocre for this (not a huge fan of kale), but I love the "zoodles" -- I will definitely have to invest in a spiralizer!

Delicious! This casserole was so flavorful, mostly thanks to the cheddar. Loved all of the green veggies.

I am not the biggest fan of food deemed "healthy", but this casserole was delicious anyway! The crispy bits of kale worked so well with the "noodles". I will be making this all the time!

This casserole tasted fresh, and was warm and delicious. I'd make this for breakfast for sure!

I really liked this veggie casserole, and I love that it's low-carb!

This reminded me of a quiche. It would be great for brunch.

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