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Cottage Cheese and Veggie Bake

A protein-packed, creamy and nutritious vegetable bake made with cottage cheese and fresh veggies. Perfect for breakfast, lunch, or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Veggie Bake Base
  • 2 cups cottage cheese
  • 1 cup shredded mozzarella
  • 3 eggs large
  • 1 cup diced bell peppers
  • 1 cup chopped spinach
  • 1 cup zucchini diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1 tsp Italian herbs
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Sauté onion and garlic in olive oil for 2–3 minutes.
  3. Add bell peppers, zucchini, and spinach; cook until tender.
  4. In a bowl, whisk cottage cheese, eggs, mozzarella, herbs, paprika, salt, and pepper.
  5. Fold the vegetables into the cottage cheese mixture.
  6. Pour into the baking dish and smooth the surface.
  7. Bake for 35–40 minutes until golden and set.
  8. Cool for 10 minutes before slicing and serving.

Notes

For a smoother texture, blend the cottage cheese before mixing.