1. Preheat oven to 400° F and oil a 12×8 casserole dish/meal prep container. If meal prepping without baking, skip preheating.
2. Rice your cauliflower or use ready-to-use cauliflower rice. Toss with Mexican spices or taco seasoning then spoon into an even layer on the bottom of the casserole dish.
3. Next press (with a paper towel) any extra water from the zucchini strips. Layer the zucchini strips on top.
4. Whisk your eggs, egg whites, and hot sauce or enchilada sauce together. Pour on top of the zucchini. If you end up needing more liquid to cover the dish, whisk together one extra egg and 1/4 to 1/3 c milk of choice. Pour over casserole
5. Layer your shredded cheese on top of the casserole.
6. Bake at 400 for 25-30 minutes or until the top is golden brown. Check progress at 20 minutes. If the edges are starting to brown quicker than the middle is cooking, then cover with foil and continue cooking until evenly cooked. Broil last minute for extra crispy cheese!
7. Seasoning with salt/pepper, hot sauce, and/or cilantro before serving. Extra cheese is optional.

NOTES:

Meal Prep/Make Ahead Tips: For meal prep, allow cooling before freezing. (Keeps well in the freezer for up to 3 months). Alternatively, you can also SKIP BAKING and just store prepped casserole in the fridge, covered, until ready to bake. Store in fridge for up to 5 days.

Dairy-Free Option: Hummus sauce to replace cheese on top – 1 c hummus, 1/4c oil, garlic, and spices or mix-in of choice. Ex – red pepper, taco seasoning, etc. Combine on stove or microwave until melted and mixed.

Feel free to use other vegetables instead of zucchini; yellow squash, eggplant, tomato, etc.

View the Original Recipe Here