Zucchini Casserole With Artichokes
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Food Faith Fitness · by Christie Matherne★ 4.9 (13)

Zucchini Casserole With Artichokes

NUTRITION · PER SERVING120M COOK
CAL 7%·PRO 27%
CARBS 8G22% OF CAL
3G FIBER3G SUGAR2G OTHER
FAT 6G38% OF CAL
3G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable-based casserole with zucchini, artichokes, spinach, and fresh herbs bound with eggs and Greek yogurt, topped with Parmesan. Naturally gluten-free, high in protein, and suitable as a light main course or hearty side.

mainamericancasserolegluten freelow carbvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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)
PREP
35M
SODIUM
605MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.