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Cottage Cheese and Veggie Bake

Cottage Cheese and Veggie Bake: Wholesome Comfort in Every Bite

Cottage Cheese and Veggie Bake is a satisfying, high-protein, low-carb dish that offers versatility and comfort for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Zucchini Add tender texture and subtle sweetness
  • 2 cups Spinach Provides leafy freshness and nutrients
  • 1 medium Red Bell Pepper Offers mild crunch and color
  • 1 cup Cherry Tomatoes Provides bursts of juiciness that enhance flavor
For the Casserole Mixture
  • 1 cup Cottage Cheese The creamy base that adds protein
  • 3 large Eggs Helps bind the casserole and adds richness
For the Toppings
  • 1 cup Shredded Mozzarella Melty topping that adds gooey texture
  • 1/4 cup Grated Parmesan Introduces a salty, sharp flavor to the top crust
For Seasoning and Cooking
  • 2 tablespoons Olive Oil Used for roasting the vegetables
  • 1 teaspoon Dried Oregano Provides aromatic flavor
  • 1 teaspoon Garlic Powder Enhances the overall flavor
  • to taste Salt Essential seasoning for taste
  • to taste Pepper Essential seasoning for taste
For Garnish
  • 1/4 cup Fresh Basil or Parsley Adds a fresh finish

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Slice the zucchini and red bell pepper, and halve the cherry tomatoes. Toss the veggies with olive oil, dried oregano, garlic powder, salt, and pepper, then spread on a baking sheet and roast for 15 minutes.
  2. In a mixing bowl, combine the cottage cheese, large eggs, and half of the shredded mozzarella. Whisk until smooth and well-combined.
  3. Take the roasted vegetables out of the oven and lower the temperature to 350°F (175°C). Grease a baking dish with olive oil, layer the roasted vegetables, and pour the cottage cheese mixture over them.
  4. Sprinkle the remaining shredded mozzarella and grated Parmesan over the cottage cheese layer.
  5. Bake for 30-35 minutes until the top is golden and bubbly. Allow to rest for about 10 minutes before serving.
  6. Garnish with fresh basil or parsley, cut into squares, and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 12gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

This Cottage Cheese and Veggie Bake is a flexible recipe; feel free to use any fresh vegetables you have on hand. Perfect for meal prep or family dinners.

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