Spinach, Zucchini Egg Bake

• 3 medium zucchini, grated and drained of excess water (I use a dish cloth to drain out water)
• 1 - 5 oz. bag baby spinach, chopped
• 1 tsp. salt, divided
• freshly ground black pepper
• 12 eggs
• 1 tsp. garlic powder (I use Flavor Gods, Garlic Lovers)
• 1/4 tsp. red pepper flakes

Preheat oven to 375F.

Coat a large saute pan with olive oil cooking spray.  Add your grated zucchini and chopped spinach to the pan.  Season with 1/2 tsp. salt and generously season with freshly ground black pepper.  Cook, stirring occasionally, until the veggies are cooked and most of the liquid has evaporated, 10 minutes.

Meanwhile, whisk together the eggs, garlic powder, red pepper flakes and 1/2 tsp. salt in a bowl.  Set aside.

Spray a 8x11 baking dish with cooking spray.  Transfer the cooked zucchini, spinach mixture to the dish and spread out into an even layer.  Pour the whisked eggs on top.  Pop the dish into the oven and bake 30 minutes, or until a knife inserted comes out clean.

Divide into 6 servings. Serve with salsa.  ENJOY!