Cottage Cheese and Veggie Bake – A High-Protein, Comforting, and Wholesome Meal
When it comes to wholesome comfort food, casseroles are almost unbeatable. They’re warm, filling, customizable, and easy to prepare. But what if you’re craving something that hits all the comfort notes and brings a solid nutritional punch? That’s where the Cottage Cheese and Veggie Bake comes in — a creamy, cheesy, nutrient-rich dish that transforms simple vegetables and high-protein cottage cheese into a satisfying, family-friendly meal.
This recipe is incredibly versatile. Want breakfast? It works. Need a quick lunch meal-prep option? Perfect. Looking for a lighter dinner that still fills you up? Done. The blend of cottage cheese, eggs, roasted vegetables, garlic, and herbs creates a balanced dish that is as nutritious as it is delicious.
Even better, cottage cheese has recently become a popular ingredient in healthy cooking for a good reason: it’s naturally high in protein, low in fat, and extremely versatile. In baking, it melts into a creamy, almost ricotta-like texture, making it a fantastic base for savory casseroles like this one.
Let’s break down what makes this veggie bake so good—and exactly how to build it.
Why You Will Love This Cottage Cheese and Veggie Bake
1. Packed With Protein
Cottage cheese brings a whopping amount of protein without needing any meat. It’s perfect for vegetarian diets or anyone wanting a protein boost from whole foods.
2. The Ultimate Clean-Out-the-Fridge Recipe
Got leftover veggies? Toss them in. This recipe is flexible enough to use whatever combination of vegetables you have on hand.
3. Meal Prep Friendly
It slices beautifully, reheats perfectly, and stays creamy for days. Store in the fridge for up to 5 days, or freeze individual squares.
4. Light but Satisfying
Thanks to eggs and cottage cheese, it’s filling without being heavy. The veggies add fiber and loads of micronutrients.
5. One Bowl, One Dish, Minimal Cleanup
Mix, pour, bake — done. It doesn’t get easier than that.
Ingredients
Vegetables
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped broccoli florets
- 1 cup diced bell pepper (any color)
- 1 cup fresh spinach, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Cottage Cheese Base
- 2 cups cottage cheese
- 3 large eggs
- 1 cup shredded cheddar or mozzarella
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- Optional: 1–2 tbsp grated Parmesan
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8 or 9×9 baking dish.
- Sauté the vegetables.
Heat olive oil in a skillet. Add onion and garlic and cook 2–3 minutes. Add zucchini, broccoli, and bell peppers; cook until slightly softened. Stir in spinach until wilted. Season with salt and pepper. - Prepare the cottage cheese mixture.
In a large bowl, whisk eggs. Add cottage cheese, shredded cheese, basil, oregano, and paprika. Mix until combined. - Combine everything.
Fold the cooked vegetables into the cottage cheese mixture. - Transfer to baking dish.
Smooth the top and sprinkle a little extra cheese, if desired. - Bake.
Bake 35–40 minutes until set in the center and lightly golden on top. - Cool slightly before slicing.
This ensures clean squares and a firm texture. - Serve warm.
Perfect with a salad, roasted potatoes, or on its own.
Cottage Cheese and Veggie Bake
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Sauté onion, garlic, zucchini, broccoli, bell pepper, and spinach until soft; season with salt and pepper.
- Whisk eggs in a bowl, then add cottage cheese, shredded cheese, basil, oregano, and paprika.
- Fold cooked vegetables into the cottage cheese mixture.
- Spread mixture into baking dish and smooth the top.
- Bake 35–40 minutes until set and lightly golden.
- Cool slightly before slicing and serve warm.
Notes
Tips for the Best Results
Drain excess moisture
Watery vegetables like zucchini can release moisture. Either sauté well or lightly salt and blot before cooking.
Use full-fat cottage cheese
It melts creamier and provides richer flavor than low-fat versions.
Let it rest before serving
Like lasagna, this bake firms up as it sits, making slicing easier.
Bake in muffin cups for grab-and-go portions
Perfect for breakfast meal prep.
Variations
Mediterranean
Add olives, cherry tomatoes, feta, and parsley.
Mexican-Inspired
Use black beans, corn, cumin, chili powder, and Monterey Jack.
High-Protein
Add chickpeas or white beans.
Extra Veggie
Stir in mushrooms, kale, or shredded carrots.
Cheesy Lover’s Version
Add Gruyère or provolone for deep, rich flavor.
Serving Suggestions
This cottage cheese and veggie bake pairs beautifully with:
- Side salads
- Roasted potatoes
- Fresh fruit (if served for breakfast)
- Garlic bread
- Tomato soup
Eat it warm, room temperature, or cold from the fridge — it always tastes great.
Why Cottage Cheese Works So Well in Bakes
When heated, cottage cheese transforms from curds into a smooth, ricotta-like blend. Combined with eggs, it forms a natural custard that binds the vegetables while keeping everything tender and moist.
It adds:
- Creaminess
- Protein
- Moisture
- Mild flavor (perfect base for herbs and veggies)
This makes it ideal for meal-prep style casseroles, quiches, and savory pies.
Storage & Freezing
Refrigerate: up to 5 days
Freeze: up to 2 months
Reheat: In the microwave or oven until warmed through
Meal prep tip: Slice into squares and pack in containers for easy lunches
