Preheat your oven to 350 degrees and generously spray a 10 inch cast iron skillet with cooking spray. Set aside.

Place the zucchini noodles into a large colander set over a large bowl and sprinkle with salt, tossing around to get the salt on all the noodles. Let the zucchini noodles stand for 20 minutes, tossing occasionally, so they release some of their water.

Combine the remaining 1/4 tsp salt, liquid egg whites, large eggs, roughly chopped basil, sliced red peppers, Greek yogurt, red onion, garlic and pepper into your Blendtec and blend until smooth and liquid. Pour into a very large bowl.

Squeeze out as much of the moisture from the zucchini noodles as you can, and lay them flat on a paper towel. Using another paper towel, press out as much of the water as you can and then transfer the zucchini noodles into the bowl with the red pepper sauce mixture.

Add in the chopped spinach, patted and chopped artichokes and 1 cup of the Parmesan cheese and toss until well mixed and the cheese and veggies are evenly dispersed. At this point, I like to use a large, sharp knife and cut up the zucchini noodles in the bowl, as it makes cutting the cooked casserole a lot easier!

Transfer the mixture into the prepared casserole dish and press down until flat and even. Sprinkle with the remaining 1/3 cup of Parmesan.

Bake until the casserole feels set, about 45-50 minutes. Then, turn your oven to HIGH broil and broil until the top if golden brown, about 3-4 minutes.

Let sit for 30 minutes to cool, and so that any excess moisture that may be sitting at the bottom of the pan can be re-absorbed.

*Garnish with more basil, if desired, and DEVOUR.