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Cottage Cheese and Veggie Bake

Cottage Cheese and Veggie Bake: Comforting High-Protein Delight

Cottage Cheese and Veggie Bake combines the comforting essence of homemade meals with a healthy twist, making it a fantastic weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 2 medium zucchinis Adds fresh texture and subtle sweetness; consider swapping for yellow squash if desired.
  • 1 cup spinach Provides leafy freshness; kale can be used as an alternative.
  • 1 medium red bell pepper Offers mild crunch and sweetness; any bell pepper color works well.
  • 1 cup cherry tomatoes For juicy bursts of flavor; can be replaced with diced regular tomatoes.
For the Cheesy Filling
  • 1 cup cottage cheese Creates creaminess and adds protein; substitute with ricotta or plant-based cottage cheese for dairy-free options.
  • 2 large eggs Acts as a binder; contributes to the dish's structure. For egg-free, use flax eggs.
  • 1 cup shredded mozzarella Provides gooey texture and flavor; use a dairy-free cheese for a vegan version.
  • 0.5 cup grated Parmesan Enhances the flavor depth; opt for nutritional yeast in plant-based versions.
For Seasoning and Cooking
  • 2 tbsp olive oil Used for roasting the vegetables; can substitute with avocado oil for a different flavor profile.
  • 1 tsp dried oregano For seasoning; fresh herbs can also be used.
  • 0.5 tsp garlic powder Adds a savory touch; fresh minced garlic can be a direct substitute.
  • salt and pepper For seasoning to taste.
  • Fresh basil or parsley For garnish, adding a fresh element to the finished dish.

Equipment

  • baking dish
  • mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil or cooking spray.
  2. Combine chopped zucchinis, diced red bell pepper, and halved cherry tomatoes in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt, pepper, and dried oregano. Roast on a baking sheet for about 15 minutes.
  3. Mix together cottage cheese, eggs, and half of the shredded mozzarella in a medium bowl until creamy.
  4. Layer the roasted vegetables in the greased baking dish, pour the cottage cheese mixture over the veggies.
  5. Sprinkle remaining mozzarella and grated Parmesan on top.
  6. Bake in the preheated oven for 30 to 35 minutes or until the top is golden brown.
  7. Let the dish cool for about 10 minutes. Garnish with fresh basil or parsley before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

This dish is versatile and can be customized with different vegetables or grains like quinoa for added texture and flavor.

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