Broccoli Cheddar Kale Zucchini Bake

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 Large Zucchinis
• 4 Eggs
• 1 cup Liquid Egg Whites (for 1 Cup You'll Need About 8 Whites)
• ½ cups Plain Fat-free Greek Yogurt
• 2 cups Broccoli, Chopped Into Bite Sized Pieces
• 2 cups Kale, Torn And Lightly Packed
• 1-½ cup Reduced Fat Shredded Cheddar Cheese, Divided

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.

2. Grate the zucchinis and press them in a clean towel to squeeze out as much liquid as you can.

3. Put the broccoli in a pan of boiling water for 2 minutes, then drain well and pat dry.

4. Whisk the eggs, liquid egg whites and Greek yogurt together in a large bowl until smooth.

5. Stir in 1 cup of the cheddar, then fold in the zucchini, broccoli and torn kale until evenly mixed.

6. Spread the mixture evenly in the prepared dish and sprinkle the remaining cheddar over the top.

7. Bake for 40 to 45 minutes, until the top is golden and the center is set and reaches 160°F (71°C).

8. Let the bake rest for 10 minutes, then cut into 8 portions and serve.