INGREDIENTS
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4 large zucchini squashes
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Salt
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4 large eggs
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1 cup egg whites (about 8 large egg whites)
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1/2 cup fat-free plain greek yogurt (certified gluten-free if necessary)
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Black pepper
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2 cups broccoli, chopped into bite sized pieces
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2 cups kale, torn and lightly packed
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1 1/2 cups reduced-fat shredded cheddar cheese, divided