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Cottage Cheese and Veggie Bake

Cottage Cheese and Veggie Bake: Cozy Comfort for Every Bite

Discover the delightful Cottage Cheese and Veggie Bake, a protein-packed dish that balances creamy cottage cheese with colorful vegetables for a hearty meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Casserole
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 1 large Zucchini Adds moisture and subtle sweetness; substitute with yellow squash for variation.
  • 2 cups Spinach Provides leafy freshness; can be swapped with kale for a bolder flavor.
  • 1 large Red Bell Pepper Adds crunch and color; substitute with any sweet pepper variety, like orange or yellow.
  • 1 cup Cherry Tomatoes Contributes juiciness and acidity; use grape tomatoes or other small varieties if needed.
For the Cheese Mixture
  • 2 cups Cottage Cheese Offers creaminess and protein; substitute with ricotta or a vegan alternative for dairy-free versions.
  • 2 large Eggs Acts as a binder and adds protein; consider aquafaba or flax eggs for a vegan option.
  • 1 cup Shredded Mozzarella Best for a gooey texture; can be replaced with dairy-free cheese for a vegan variant.
  • 1/2 cup Grated Parmesan Provides sharpness and flavor complexity; substitute with nutritional yeast for a dairy-free version.
For Roasting
  • 2 tablespoons Olive Oil Used for roasting vegetables; can be replaced with avocado oil.
  • 1 teaspoon Dried Oregano Adds herbal notes; fresh oregano or Italian seasoning can serve as alternatives.
  • 1 teaspoon Garlic Powder Enhances flavor depth; fresh minced garlic can be used for a stronger taste.
  • to taste Salt and Pepper Essential for seasoning; adjust to taste.
For Garnish
  • 1/4 cup Fresh Basil or Parsley Enhances flavor and presentation; substitute with thyme or chives for different herbal profiles.

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Baking sheet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Gather your baking dish and all your ingredients.
  2. In a large mixing bowl, toss together chopped zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, pepper, garlic powder, and dried oregano. Spread on a baking sheet and roast for about 15 minutes.
  3. In a separate bowl, combine cottage cheese, eggs, and half of the shredded mozzarella. Blend until smooth.
  4. Layer roasted vegetables in greased baking dish, pour cottage cheese mixture over the top, and sprinkle remaining mozzarella and grated Parmesan.
  5. Bake for 30–35 minutes or until the top is bubbling and golden.
  6. Let cool for about 10 minutes, garnish with fresh basil or parsley, then serve.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 50IUVitamin C: 30mgCalcium: 30mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Assemble a day in advance for easy baking later.

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