Spiralized vegetables add variety and interest to meals instead of eating them the same old way. This Spiralized Zucchini Casserole is perfect for spring, and it is perfect for Easter brunch or dinner too.

There is no dairy in this dish, but I did add some nutritional yeast which gives it a hint of umami flavor, plus it is a great source of B12 vitamins. If you haven’t tried a spiralizer yet, I highly recommend one. They are very inexpensive and you can do so much with them.

Here’s the recipe:

Spiralized Zucchini Casserole

Ingredients:

4 Medium Zucchini Spiralized, I used the ribbon blade (about 4 cups)

13 Eggs

1/2 Cup of Good Mayo

2 Shredded Carrots

2 Teaspoons of Nutritional Yeast

1 Heaping Tablespoon of Djon

2 Teaspoons of Dried Chives

1 Teaspoon of Dried Parsley

1 Teaspoon of Salt, or to preference

1/2 Teaspoon of Black Pepper

Directions: Preheat your oven to 375 degrees F. Grease a 9 x 13 glass baking dish and set aside.

Spiralize your zucchini into ribbons and lay them evenly in your greased pan. If you want to make it even faster, you can buy fresh spiralized zucchini at your grocery store.

Whisk together your eggs, nutritional yeast, mayonnaise, Djon mustard, chives, parsley, salt and pepper. Stir in your shredded carrots. Pour the egg mixture over the spiralized zucchini in your casserole pan. It will cover your zucchini, but some will still be poking up. Use a fork to get as much under the eggs as possible. It doesn’t need to be completely immersed. Bake in your preheated oven for 30 to 40 minutes until the edges are golden brown and the eggs are set.

Serve! Yum! These make excellent leftovers for breakfast too! Let me know what you think! Any other recipes you would like to see me healthify? Let me know in the comments!