Zucchini Casserole With Artichokes
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
-
Additional Time
30 mins
-
Total Time
2 hrs
-
Servings
8 servings
-
Calories
209 kcal
-
Course
Main Course, Breakfast
-
Cuisine
American
Zucchini Casserole With Artichokes
Report
This veggie-packed Zucchini Casserole With Artichokes is perfect on nights when you want something comforting and healthy with a baked cheesy crust on top!
Share:
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
Add to Shopping List
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.
Nutrition Information
Show Details
Serving
245g
Calories
209kcal
(10%)
Carbohydrates
12g
(4%)
Protein
14g
(28%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
97mg
(32%)
Sodium
649mg
(27%)
Potassium
520mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3111IU
(62%)
Vitamin C
50mg
(56%)
Calcium
239mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 245g | |
| Calories | 209kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 649mg | 27% |
| Potassium | 520mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3111IU | 62% |
| Vitamin C | 50mg | 56% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
Other Recipes
You'll Also Love
Pasta Salad with Sun-Dried Tomatoes, Artichokes, and Olives
American, International, Canadian, Vegetarian, gluten-free
4.8
(42 reviews)
