Broccoli Cheddar Kale Zucchini Bake

Preheat your oven to 350°F and spray a 10 Inch cast iron skillet with cooking spray. Set aside.

Using the 6mm blade on your spiralizer, spiralize the zucchinis, so they turn into long noodles (see note). Place the zucchini into a strainer set over a large bowl and sprinkle with some salt. Let them sit for 20 minutes, stirring around every so often.

While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl. Add in the Greek yogurt and a pinch of pepper and salt. Whisk until smooth and creamy.

Once the zucchini has drained a bit, squeeze out as much excess water as you can. Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can.

Stir the zucchini noodles, broccoli, kale and 1 cup of the cheddar cheese into the egg mixture and mix well. Pour the mixture into the prepared skillet and spread out evenly. Sprinkle with remaining cheddar cheese.

Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes. Turn your oven to high broil and broil an additional 2-3 minutes or until the top turns golden brown. Devour!

Notes: Zucchini noodles can also be made on a mandolin using the 7mm julienne blade.