Cheesy Veggie Bake

Increase any picky eater’s vegetable intake by hiding veggies in Food Fanatic’s cheesy broccoli-zucchini egg bake! Shave time by prepping veggies the night before. Don’t have a spiralizer? Just slice zucchini into thin matchsticks instead of spiralizing, and follow instructions as normal.

under 30 mins
Updated on 10 June 2024

Ingredients for servings

    Cheesy Veggie Bake

  • 4 large zucchini squashes

  • salt

  • 4 large eggs

  • 1 cup egg whites about 8 large egg whites

  • 0.5 cup fat-free plain greek yogurt certified gluten-free if necessary

  • Black pepper

  • 2 cups broccoli chopped into bite sized pieces

  • 2 cup kale orn and lightly packed

  • 1.5 cup reduced-fat shredded cheddar cheese divided


  • 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 that they turn into long noodles.

  • Place the zucchini into a strainer set over a large bowl and sprinkle with 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 additional salt. Whisk until smooth and creamy.

  • Once the zucchini has sat, 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.

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