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Cottage Cheese and Veggie Bake

A high-protein, veggie-packed casserole made with cottage cheese, eggs, herbs, and sautéed vegetables for a nutritious and comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 squares
Course: Breakfast, Main Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup zucchini chopped
  • 1 cup broccoli florets chopped
  • 1 cup bell pepper diced
  • 1 cup spinach chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cottage Cheese Base
  • 2 cups cottage cheese
  • 3 eggs large
  • 1 cup shredded cheddar or mozzarella
  • 0.5 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp paprika

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, garlic, zucchini, broccoli, bell pepper, and spinach until soft; season with salt and pepper.
  3. Whisk eggs in a bowl, then add cottage cheese, shredded cheese, basil, oregano, and paprika.
  4. Fold cooked vegetables into the cottage cheese mixture.
  5. Spread mixture into baking dish and smooth the top.
  6. Bake 35–40 minutes until set and lightly golden.
  7. Cool slightly before slicing and serve warm.

Notes

Great for meal prep. Add mushrooms or feta for extra flavor.